Northwest Chicken Stir-Fry with Pasta

Estimated Times
Preparation Time 25 mins.
Cooking Time 18 mins.
Marinating Time 15 mins.

1 1/2 pounds skinless, boneless fryer chicken breast

1/2 cup dry white wine, divided

1 teaspoon to 2 crushed dried Italian seasoning

1 tablespoon cornstarch

1 clove garlic, minced

2 tablespoons vegetable oil, divided

1 cup sliced onion

2 cups broccoli florets, cut into bite-size pieces

1 cup fresh or frozen sugar snap or snow peas

1 red or yellow bell pepper, seeded and sliced

1 cup sliced mushrooms

4 cups cooked penne pasta, kept hot

Slice chicken into bite-size pieces. Combine 2 tablespoons of the wine, Italian seasoning, cornstarch and garlic; add chicken and marinate 15 minutes.

Stir-fry marinated chicken mixture with 1 tablespoon oil in heavy skillet or wok until chicken is no longer pink; remove from skillet and set aside.

Add remaining oil and onion to skillet; stir-fry until onion is translucent. Stir in broccoli, snap peas, bell pepper, mushrooms, chicken mixture and remaining wine. Cook and stir until vegetables are crisp-tender.

Toss with hot pasta. Season to taste with salt and pepper.

Recipe courtesy of the Washington Fryer Commission.

Serving Size: 6