Chicken And Snow Pea Pasta Recipes

CHICKEN AND PEAS WITH PASTA

Steps:

• In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.

CHICKEN AND SNOW PEAS

Steps:

• Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
• Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
• Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

CHICKEN WITH SNOW PEAS

Steps:

• Remove all visible fat from chicken and cut into bite size pieces.
• Marinate in cornstarch, one teaspoon soy sauce and sherry.
• Slice mushrooms.
• Remove stems from pea pods.
• Heat oil in wok.
• Add snow peas and stir fry until covered with oil.
• Add chicken stock.
• Cover and cook about 30 seconds until jade green.
• Remove and drain.
• Stir fry chicken until no longer pink.
• Add mushrooms and bamboo shoots and stir fry for one additional minute.
• Add back snow peas and toss to heat.
• Make well in center of wok or skillet and add sauce mixture.
• Stir until it starts to thicken, then mix in chicken and vegetables.
• Serve over rice.