Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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