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Chicken Primavera Potatoes
Ingredients:

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

Instruction:

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