CHICKEN STIR-FRY WITH BOWKNOTS Recipe
Ingredients:1 large or 2 small boneless chicken breasts
3 Italian sausages
Gizzard, heart, and liver of a chicken(optional)
3/4 C.olive oil
3 medium onions, chopped
2 carrots shredded
1 large clove garlic, chopped
2 1/2 c. light tomato sauce
1 t. Oriental 5-spice powder
1 t. salt
1 t. freshly ground black pepper
1/4 t. Tabasco
2/3 c. chopped parsley
1/2 pound Bowtie or Butterfly Pasta
Directions:Cut the chicken breasts into 1-inch cubes. Cover the sausages, and the gizzard, heart, and liver, if you use them, with water, and poach 5 minutes. Take them out of the water, cut the sausages into 1/2- inch slices and chop the gizzard, heart, and liver.
Heat the oil in a heavy 12-inch skillet. Add the onions, carrots, and garlic, and stir fry briskly for 1 minute. Add the chicken cubes, sausage slices, and chopped innards, and stir-fry for 5 minutes. Add the tomato sauce, 5-spice powder, salt, pepper and Tabasco. Blend and simmer for 3 minutes. At the end, mix in the chopped parsley.
Cook and drain the pasta, add the drained pasta to the pan, and toss everything together.
If you're daring, this dish tastes even better when you eat it cold the next day. Its an interesting combination of Italian, Chinese and American foods. Try it,its delicious.
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