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Chicken and Snow Pea Sizzle




Source of Recipe


Stacie Lietz - Greenville


List of Ingredients




1 c. walnuts, chopped
3 tsp. oil, divided
1 lb. boneless, skinless chicken breats cut in 2" strips
1 bag frozen broccoli & cauliflower, mixed
2 carrots, peeled & sliced
1 8oz. can sliced water chestnuts (drained)
1 small onion, chopped
1 small box rotini pasta
1 can chicken broth
4 T. white wine
4 T. soy sauce
2 T. cornstarch
2 tsp. McCormick Schilling California Style Blend Garlic Pepper
Hot cooked rice

Recipe



Heat 2 tsp. oil in large skillet. Add nuts. Cook, stirring occasionally for 1 minute. Remove nuts from skillet and set aside. Saute chicken over medium-high heat for 5 minutes. Remove and set aside. Add remaining 1 tsp. oil. Saute broccoli & cauliflower mix, carrots, onions and water chestnuts for 4 - 5 minutes. Meanwhile, cook rotini pasta according to package directions and set aside.

Combine broth, wine, soy sauce, cornstarch and garlic pepper. Pour over vegetables and cook 1 - 2 minutes or till thickened. Add chicken, walnuts & rotini pasta. Toss to coat. Serve over rice.

Makes a large batch (a whole skillet full).