Pasta pagoda*
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | MAZOLA corn oil |
| ½ | cup | Sliced green onions |
| 1 | large | Clove garlic, minced |
| 1 | pounds | Boneless chicken breasts |
| Cut into 1/2 strips | ||
| 1¼ | cup | Water |
| 1 | teaspoon | ARGO corn starach |
| 3 | tablespoons | Low sodium soy sauce |
| 2 | tablespoons | Dry sherry |
| 1 | each | Chicken bouillon cube |
| 1 | teaspoon | Ground ginger |
| ⅛ | teaspoon | Crush red pepper (optional) |
| 1 | pack | Frozen oriental vegetables |
| (16 oz) | ||
| 8 | ounces | MUELLER'S ridged mostaccioli |
| Cooked and drained | ||
Directions
In large skillet heat corn oil over medium-high heat. Add green onions and garlic; saute 30 seconds. Add chicken; saute 3-4 minutes.
In small bowl stir water, cornstarach, soy sauce, sherry, bouillon cube, ginger and crushed red pepper until smooth. Add to skillet with vegetables. Stirring constantly, bring to boil over medium heat; boil 1 minute. Reduce heat; simmer 3 minutes or until chicken is cooked through. Toss with mostaccioli. Source: Back of Mueller's Mostaccioli box.
\\/\\/. <. |>. 5/9/95
Submitted By WAYNE DUBOIS On 05-11-95