Operating instructions

42
Entrées
East-West Chicken and Vegetable Stir-Fry with Pasta
Asian flavours blend with Italian Reggiano Parmesan and pasta
in this colourful and delicious stir-fry.
Makes 6 servings
Preparation: 40 - 45 minutes
4 150g (approximate weight) boneless,
skinless chicken breast halves
1 360g dry pasta shapes such as fusilli,
radiatore, penne, or double elbows
1 45g Reggiano Parmesan cheese,
cut in 1.5cm cubes
1 large clove garlic
5 slices peeled ginger
1 red bell pepper, stem, ribs and seeds
removed, cut to fit the feed tube
1/2 yellow bell pepper, stem, ribs and
seeds removed, cut to fit the feed tube
2 broccoli stalks (about 360g total),
florets cut to serving size pieces,
stems reserved
2 large carrots, (about 240g), peeled
and cut into 4cm lengths
2-1/2 teaspoons cornstarch
1/2 cup chicken stock
3-1/2 tablespoons Asian sesame oil, divided
3/8 cup sherry
3 tablespoons tamari sauce
(may use low sodium) or soy
1/2 cup slivered almonds, lightly toasted
Nutritional analysis per serving:
Calories 570 (from fat 30%) • pro. 41g • carbo. 59 • fat 19g
sat. fat 2g • chol. 64mg • sod. 677mg • fibre 4g
Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with plastic wrap
and freeze for 25 minutes. Clean the work surface and wash hands thoroughly. Using a pasta cooking
pot with insert, cook the pasta al dente in lightly salted water according to package instructions. Drain
the pasta and set aside; keep the water simmering.
Insert the metal blade. With the machine running, drop the cheese cubes through the small feed tube
and process until finely chopped, about 30 seconds. Remove and reserve. Add the garlic and ginger;
process until finely chopped, about 5 seconds. Remove and reserve.
Insert the slicing disc. Use medium pressure to slice the red and yellow peppers. Place the carrots
horizontally in the large feed tube. Use medium pressure to slice. Remove and reserve. Using a
vegetable peeler, peel the broccoli stems, then trim to fit the small feed tube. Use medium pressure to
slice. Remove and reserve.
Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium
pressure to slice. Toss with 1-1/2 tablespoons of the sesame oil and set aside on a plate separate
from the vegetables. Clean the work surface thoroughly, and wash hands with hot soapy water.
Combine the cornstarch and chicken stock in a small bowl; set aside.
Heat a large nonstick stir-fry pan over high heat. When hot enough to make water droplets dance,
add the chicken and stir-fry until opaque, about 2 minutes. Remove to a clean plate and reserve. Add
the remaining sesame oil to the pan. When hot, add the garlic and ginger; stir-fry 10 seconds. Add the
sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broccoli florets and sliced red bell
pepper; stir-fry for another 30 seconds. Return the cooked chicken to the pan along with the soy
sauce and sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return
the pasta to the simmering pasta water to reheat. Drain and add to the stir-fry pan; toss to combine.
Remove from the heat, add half the cheese and toss to coat with the sauce.
Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted
almonds. Serve immediately.