Saturday, August 30, 2008

"Divine" Angel Hair Pasta

2 boneless, skinless chicken breasts (1 - 1.25 lbs), sliced into "fajita" size strips (bite size)*
olive oil

3 green onions, chopped
1 clove garlic, minced
1 red pepper, sliced into thin strips
1 c. baby carrots, sliced into thin strips
1 small yellow "gooseneck" summer squash, sliced into thin rounds, then half moons
1 small zucchini, sliced into thin rounds, then half moons

1 & 1/4 c. organic chicken broth, warm (or water with soup base)
1/4 c. Mirin (sweetened Japanese rice wine for cooking) or Sauvignon Blanc**
1 TBS cornstarch
juice of 1 lemon

1 - 16 oz. package Capellini (Angel Hair) pasta - cooked to package instructions

Heat 2 TBS olive oil in large skillet on medium high. When hot, add chicken & cook until no longer pink.

Add all vegetables & stir fry until crisp tender.

Mix chicken broth & Mirin, blend in cornstarch. Mix until smooth. Add to chicken/vegetable mixture along with the juice of one lemon. Stir gently, but thoroughly, until sauce thickens.

Serve immediately over warm pasta.

*I have substituted 1 c. of small cooked shrimp for the chicken with excellent results!

**If you don't have Mirin or wine, just increase the amount of broth. This changes the taste a little, but won't get you in trouble with the Dorm police!

2 comments:

Maven said...

I can't wait to try this one.

Jinx said...

Let me know how it turns out! Sometimes, I just through in fresh mozzarella chunks instead of chicken or shrimp!