Entrées - Cuisinart DLC-2007NC Instruction And Recipe Booklet

East-West Chicken and Vegetable
Asian flavours blend with Italian Reggiano Parmesan
and pasta in this colourful and delicious stir-fry.
2 boneless, skinless chicken breast
halves (6 – 8) ounces [170 –
227 g ] each)
8 ounces (227 g) dry pasta shapes
such as fusilli, radiatore, penne, or
double elbows
1 ounce (28 g) Reggiano Parmesan
cheese, cut in 1/2-inch (1.25 cm)
cubes
1 small clove garlic
3 slices peeled ginger, each about the
thickness of a quarter
1/2 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
Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with
plastic wrap and freeze for 20 to 25 minutes. Clean the work surface and wash hands thor-
oughly. Using a pasta cooking pot with insert, cook the pasta al dente in lightly salted water
according to package instructions. Drain the pasta; keep the water simmering.
Insert the metal blade. With the machine running, drop the cheese cubes through the feed
tube and process until finely chopped, about 30 seconds. Remove and reserve. With the
machine running, drop the garlic and ginger through the feed tube and process until finely
chopped, about 5 seconds. Remove and reserve.
Insert the slicing disc. Use medium pressure to slice the peppers. Remove to a plate. Using a
vegetable peeler, peel the broccoli stem; trim to fit the small feed tube. Use medium pressure
to slice, remove and reserve. Arrange the carrots horizontally in the large feed tube. Use medi-
um 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 tablespoon (15 ml) 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. In a small bowl, combine the cornstarch and chicken stock. Set aside.
Heat a large, nonstick stir-fry pan over high heat. When hot enough to make water droplets
dance, stir-fry the chicken until opaque, about 2 to 3 minutes. Remove to a clean plate and
33
Entrées
Stir-Fry with Pasta
Makes 4 servings
1 broccoli crown, about 6 ounces
(170 g) , florets cut off, stem reserved
1 large carrot, about 4 ounces (113 g),
peeled and cut into 1-1/2-inch
(3.75 cm) lengths
1-1/2 teaspoons (7 ml) cornstarch
1/4 cup (50 ml) chicken stock
2-1/2 tablespoons (38 ml) Asian sesame oil,
divided
3 tablespoons (45 ml) sherry
(Amontillado or medium-dry)
2 tablespoons (25 ml) tamari sauce or
soy (low sodium may be used)
1/4 cup (50 ml) slivered almonds, lightly
toasted