Title: Garlic Chicken W/pasta
Categories: Chicken Diabetic Mushroom Pasta
Yield: 4 Servings

4	oz	Corkscrew Macaroni
3/4	lb	Chicken Breast Halves; bones and skinless
2/3	c	Chicken Broth
2	ts	Cornstarch
1/4	ts	Salt
1/4	ts	Pepper
		Nonstick Spray Coating
1/2	c	Chopped Onion
2		Garlic Cloves; minced
1/2	ts	Dried Oregano; crushed
1/4	ts	Dried Thyme; crushed
1	c	Sliced Fresh Mushrooms
1	c	Halved Zucchini slices
2	ts	Cooking Oil
1/2	c	Chopped Tomato

NOTE: Simplify last-minute preparation by cutting up the chicken and vegetables the night before.

Cook pasta according to package directions, EXCEPT omit oil. Drain well.

Meanwhile, rinse chicken; pat dry. Cut chicken into 3/4-inch pieces. For sauce, stir together chicken broth, cornstarch, salt, and pepper; set aside.

Spray a COLD wok or large skillet with non-stick coating. Preheat wok or skillet over medium heat. Add onion, garlic, oregano, and thyme; stir-fry for 2 minutes. Add mushrooms and zucchini; stir-fry for 2 to 3 minutes more or till vegetables are crisp-tender. Remove vegetables.

Add oil to wok or skillet. Then, add chicken; stir-fry for 3 to 4 minutes or till tender and no longer pink. Stir sauce, add to wok or skillet. Cook and stir till thickened and bubbly. Cook for 2 minutes more. Stir in tomato, vegetable mixture, and pasta. Cook till heated through.

Makes 4 (1 1/3-cup) servings. One serving equals 2 1/2 Lean Meat Exchanges; 1 1/2 Starch/Bread Exchanges; 1 Vegetable Exchange; 1/2 Fat Exchange.

NOW THIS IS HOW "I" MADE IT: I used the multi flavored corkscrew macaroni...already cooked, diced chicken...bouillon cube and water....(since I used the bouillon, I did not add the salt)...did not have zucchini so I used broccoli.

This recipe is from BETTY HOMES AND GARDENS "DIABETIC COOK BOOK".

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