Directions for: Almond Chicken Pasta with Broccoli
Ingredients
1 of 14 oz can unsweetened pineapple tidbits with juice
1 tsp olive oil (5 mL)
2 stalks celery
1 green pepper
1 cooked roaster chicken from deli
1 cup of water (375 mL)
cup cornstarch (60 mL)
1 Tbsp madras curry
cup sherry (150 mL)
cup soy sauce (60 mL)
1 tsp ground ginger (5 mL)
tsp garlic powder (2.5 mL)
1 tsp heaping tsp bouillon powder mixed with 1 1/3 cups boiled water (7 mL boullion)
450 g (1 lb) or 2-3 broccoli florets (approx 5 cups)
Scoop of butter (optional)
1 tomato, wedged
2 tsp green onion, sliced (10 mL)
Linguini pasta
Directions
1. Boil water for pasta.
2. Drain balance of the pineapple chunks left over from the soup. Set juice aside.
3. Heat oil in a fry pan or wok.
4. Slice celery into small thin pieces and green pepper into chunks adding to pan as you cut.
5. Cube 2 cups (500 mL) cooked chicken and add to pan.
6. Boil a kettle of water.
7. Combine cornstarch and pineapple juice. Add Madras curry, sherry, soy sauce, ginger and garlic and stir. Add to pan.
8. In unclean measuring cup, add boiled water to bouillon powder, stir and add to pot.
9. Place linguini pasta into boiling water and cook according to package directions. Approx 10 minutes for al dente (slightly hard in the middle).
10. Cut broccoli and place in microwavable pot with lid with 2 tbsp (30 mL) water and a little butter and cover. Microwave at high 5 minutes; let stand.
11. When pasta is cooked and drained, fold tomatoes and onions into sauce.
12. Microwave broccoli 2 additional minutes. Serve chicken over rice with broccoli on the side. Garnish pasta with nuts, yum!!!
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