Italian recipes

Chicken-Peanut Pasta

Course : Italian
Source: Cooking Light, May 1994, page 144
Serves: 6

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Ingredients:

2 teaspoons sugar

1 1/2 teaspoons cornstarch

2 teaspoons peeled minced ginger root

1/2 cup water

3 tablespoons low-sodium soy sauce

1 1/2 teaspoons white vinegar

1/8 teaspoon hot sauce

4 cloves garlic

1 pound skinned boned chicken breast cut into thin strips

1 teaspoon vegetable oil

1 cup minced green onions

1 1/2 cups fresh snow peas -- halved

4 cups hot cooked fusilli -- (corksrew pasta) cooked without salt or fat

1 teaspoon dark sesame oil

1 teaspoon low-sodium soy sauce

1/3 cup unsalted dry-roasted peanuts

Preparation / Directions:

Combine first 8 ingredients in a large bowl; stir well. Add chicken, and toss gently to coat. Cover and chill 1 hour. Remove chicken from marinade, reserving marinade. Heat vegetable oil in a large skillet over medium-high heat. Add chicken; stir-fry 5 minutes. Add reserved marinade, green onions, and snow peas; stir-fry 2 minutes or until slightly thickened. Remove from heat. Combine fusilli, sesame oil, and 1 teaspoon soy sauce in a large bowl; toss gently to coat. Add chicken mixture and peanuts, tossing gently. Yield: 6 servings (serving size: 1-1/4 cups).

Chicken-Peanut Pasta

Ingredients:

Preparation / Directions:

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