Ingredients
Estimated Times
Preparation Time: 25 mins
Cooking Time: 18 mins
Servings: 6
1 1/2 pound skinless, boneless fryer chicken breast
1/2 cup dry white wine, divided
1 teaspoon to 2 crushed dried Italian seasoning
1 tablespoon cornstarch
1 clove garlic, minced
2 tablespoons vegetable oil, divided
1 cup sliced onion
2 cups broccoli florets, cut into bite-size pieces
1 cup fresh or frozen sugar snap or snow peas
1 red or yellow bell pepper, seeded and sliced
1 cup sliced mushrooms
4 cups cooked penne pasta, kept hot
Slice chicken into bite-size pieces. Combine 2 tablespoons of the wine, Italian seasoning, cornstarch and garlic; add chicken and marinate 15 minutes.
Stir-fry marinated chicken mixture with 1 tablespoon oil in heavy skillet or wok until chicken is no longer pink; remove from skillet and set aside.
Add remaining oil and onion to skillet; stir-fry until onion is translucent. Stir in broccoli, snap peas, bell pepper, mushrooms, chicken mixture and remaining wine. Cook and stir until vegetables are crisp-tender.
Toss with hot pasta. Season to taste with salt and pepper.
Preparation
see above
