Friday Divine
Posted
Fri, 02/17/06
I prepared the following recipe from Con-Agra Foods for lunch today, with a few touches of my own:
Angel Hair Pasta with Chicken & Shrimp
6 oz. (or 1/2 pkg.) dry angel hair pasta, uncooked
Cook pasta according to package directions, except omit any salt or fat. Meanwhile, whisk broth, soy sauce, cornstarch and ginger in small bowl with wire whisk until well blended; set aside. Spray large skillet with cooking spray. Heat for one minute over medium-high heat. Add onions and garlic; cook one to two minutes, or until garlic is golden brown, stirring occasionally. Remove onions and garlic from skillet; set aside. Add squash to skillet; cook two minutes, stirring frequently. Add bell peppers; cook two minutes, or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet; set aside. Add chicken and shrimp to skillet; cook three to four minutes, or until chicken pieces are no longer pink in centers and shrimp turn pink. Push chicken and shrimp to one side of skillet. Stir broth mixture; pour into skillet. Cook one minute, or until broth mixture is thickened, stirring constantly. Mix in the cooked vegetables; cook one to two minutes, or until heated through, stirring frequently. Drain pasta; place on serving plate. Spray with cooking spray; top with the vegetable mixture.
I used yellow zucchini rather than squash (only because I couldn't find the right-sized squash at my local grocery), and also added one small green zucchini. I cooked the shrimp in a separate pan with olive oil, garlic and lemon juice because my husband cannot abide shellfish. I sprinkled the chicken pieces with a touch of Lawry's and black pepper, and used a whole can of broth rather than just half.
For dessert, we had a slice of Turtle Cheesecake from Cyrus O'Leary's. I'm not one for sweets normally, but the "turtle cheese pie" was divine.
Tags: Pasta;
Poultry;
Seafood
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