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Chicken >> Ruby And Emerald Chicken
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Chicken >> Ruby And Emerald Chicken


1 ½ Pounds Chicken Breasts, Cut In Bite-size Pieces 2 Cups Broccoli Flowerettes ½ Of A 6-ounce Container Sun Dried Tomatoes Packed In Olive Oil, Drained, Cut In Pieces, Oil Reserved 1 Teaspoon Salt 1/8 Teaspoon Freshly Ground Pepper 1 ½ Tablespoons Cornstarch, Dissolved In Cold Water 1 Large Garlic Clove, Pressed 1 Can (15 Ounces) Chicken Broth ½ Of A 6-ounce Can Jumbo Pitted Black Olive Pieces 2 Tablespoons Freshly Squeezed Lemon Juice ¼ Cup White Wine 1 Package (16 Ounces) Penne Rigate Pasta, Cooked Al Dente According To Package Directions Grated Romano Cheese
In Large Frypan, Place 2 Tablespoons Of Reserved Olive Oil And Heat To Medium Temperature.
Add Garlic And Cook About 1 Minute Or Until Brown.
Add Chicken And Stir-fry About 3 Minutes Or Until Light Brown And Fork Can Be Inserted With Ease.
Stir In Chicken Broth, Tomato Pieces, Olives, Lemon Juice, Wine, Broccoli, Salt And Pepper.
Bring To A Boil And Simmer 3 Minutes Or Until Broccoli Is Tender Crisp.
Add Dissolved Cornstarch And Cook Until Sauce Thickens.
Serve Over Pasta; Sprinkle With Cheese.

Makes 6 Servings. You can serve with your family and friends.
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