Yield: 1 servings
|1 cup||Chopped broccoli|
|1||L/3 cup chopped onion|
|2||Cloves garlic, finely chopped|
|1||Carrot, cut into very thin strips|
|3 tablespoons||Vegetable oil|
|2 cups||Cut-up cooked chicken|
|2 mediums||Tomatoes, chopped (about 2 cups)|
|4 cups||Hot cooked macaroni shells|
|13 cups||Freshly grated Parmesan cheese|
|2 tablespoons||Hopped fresh parsley|
Cook the broccoli, onion, garlic and t the carrot in oil in 10-inch skillet over medium heat about 10 minutes, stirring frequently, until broccoli is crisp-tender. Stir in chicken, salt and tomatoes.
Heat about 3 minutes or just until chicken is hot. Spoon chicken mixture over macaroni. Sprinkle with cheese and parsley.
From the files of Al Rice, North Pole Alaska. Feb 1994