Squash and Potatoes with Chicken on Pasta with Passion
- 2 small sweet potatoes, or yams cook and cube
- 2 small red skinned potatoes cook and cube
- 1 large garlic cloves halved
- 2 ounces angel hair pasta
- 1 teaspoon safflower oil
- 18 teaspoon peanut oil
- 4 each chicken breasts fillet, meat only
- 1/4 cup sweet vidalia onions diced
- 1 small sweet red bell peppers strips
- 4 each scallions, spring or green onions diced
- 2 tablespoons cilantro fresh, chopped
- 2 each winter squash diced
- 1/4 cup orange juice fresh
- 1 cup chicken broth low salt
- 1 tablespoon cornstarch
- 4 teaspoons red hot pepper sauce
- 1 x black pepper to taste
- 1 x salt optional
- 4 ounces red grapes seedless
- Cook potatoes in the microwave until just done.
- Let cool.
- Cook pasta until al dente in plenty of boiling water seasoned with a garlic clove.
- Drain, rinse, set aside.
- Cut the skinless boneless chicken breast half into diagonal strips, then cut strips into bite sized pieces.
- Toss the chicken with the oils to coat.
- Heat a wok to high; add the chicken to sear.
- When the majority of the pink has disappeared from the meat, add the sweet onion and cook 2 to 3 minutes more.
- Add the red bell pepper, cilantro and green pepper and cook about 2 minutes.
- Mix the cornstarch with the broth.
- Make a well in the wok and pour in the sauce, and cook to thicken about 2 minutes, then add the hot sauce and orange juice.
- Arrange the cooked potatoes on top.
- Reduce heat to medium; cover and cook to heat through.
- Taste and adjust seasoning with more Hot Sauce, black pepper.
- Add the spaghetti and toss.
- Serve at once.
- Serve with palate cleanser like grapes.
sweet potatoes, red skinned potatoes, garlic, pasta, safflower oil, peanut oil, chicken breasts fillet, sweet vidalia onions, sweet red bell peppers, scallions, cilantro, winter, orange juice fresh, chicken broth low salt, cornstarch, red hot pepper sauce, black pepper, salt, red grapes
Taken from recipeland.com/recipe/v/squash-potatoes-chicken-on-past-44949 (may not work)