Spicy Chicken and Veggie Pasta Novice in the kitchen episode 2 Lets see how I do! Spicy Chicken and Veggie Pasta (recently changed my meal plan to 240 cal a day Preparation •Bring a medium covered pot of water to boil over high heat. •Meanwhile, cut chicken breast crosswise into 1/2-inch thick strips. •Bring the stock to boil in a small covered skillet over high heat. •Stir in chicken strips, return to a boil, and reduce heat to low; cover and simmer, turning occasionally, for 3 to 4 minutes, or until chicken is no longer pink inside. •With a slotted spoon, remove chicken and transfer to a plate; cover loosely with foil. •Increase the heat to high and boil the stock for 3 to 5 more minutes, or until it is reduced to a syrup-like consistency. •Remove the pan from heat. While the stock is cooking down, add the pasta to the boiling water and return to a boil; cook for 8 to 10 minutes, or according to package directions. •About 4 minutes before the pasta is done, add the broccoli florets and carrots (cut into quarters lengthwise). •Cook until vegetables are crisp-tender and the pasta is al dente. •Drain in a colander and cool under cold running water; drain again. •Transfer the pasta and vegetables to a bowl. •In a food processor or blender, combine the parsley (washed), onions (washed and chopped), jalapeno, mayonnaise, sour cream, and lemon juice; process until pureed. •Pour the sauce over the pasta and vegetables, add the chicken, and toss to mix. Serve immediately.
Posted on: Mon, 29 Dec 2014 23:19:27 +0000