Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped broccoli |
| 1 \N | L/3 cup chopped onion |
| 2 \N | Cloves garlic, finely chopped |
| 1 \N | Carrot, cut into very thin strips |
| 3 tablespoons | Vegetable oil |
| 2 cups | Cut-up cooked chicken |
| ½ teaspoon | Salt |
| 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.
6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994