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Chicken Primavera Potatoes

4 boneless skinless chicken breasts
4 baking potatoes, scrubbed
1 cup chicken broth
2 teaspoons soy sauce
18 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
2 garlic cloves, minced
12 medium red bell pepper, seeded, cut into small thin strips
1 small summer squash, halved and sliced
1 cup fresh pea pods, cut in half
23 cup fresh asparagus spear, cut in 1-inch pieces


Pierce potatoes with fork. Microwave at HIGH 11 to 15 minutes or until tender, rearranging once. Cut chicken into thin strips. Blend broth, soy sauce, pepper and cornstarch in a small bowl; set aside. Spray a large nonstick skillet with nonstick cooking spray. Heat over medium-high. Add chicken; cook and stir 3 minutes. Add garlic, bell pepper and squash; cook 1 minute. Add asparagus and pea pods; cook and stir 2 minutes or until vegetables are crisp-tender and chicken is done. Whisk broth mixture, then blend into chicken. Cook and stir until broth is thickened and translucent. Split top of baked potatoes and fluff insides with a fork. Spoon chicken and vegetable mixture over the top of potato.

Source: www.food.com