Chicken And Broccoli Stir Fry Italiano Recipe
Are you looking for a mouthwatering Chicken And Broccoli Stir Fry Italiano recipe? Use the freshest of Chicken available to get a great Chicken And Broccoli Stir Fry Italiano. This Chicken And Broccoli Stir Fry Italiano, when served as a Main Dish will always bring cheer to your table. Just try it once, and you'll no doubt want to prepare this for your friends again.
Ingredients
3/4 pound orecchiette (little ears) or butterflies
3 tablespoons peanut or other vegetable oil
1/2 pound skinless, boneless chicken thighs, cut into 3/4-inch cubes
4 cups broccoli florets
1 red bell pepper, cut into strips
2 garlic cloves, minced
1 teaspoon dried Italian herb seasoning
1/2 teaspoon crushed hot red pepper
I 1/4 cups chicken broth
1/4 cup rice wine or dry marsala
1/3 cup grated Parmesan cheese
1/2 cup toasted pine nuts
Directions
1. In a large pot of boiling salted water, cook pasta until tender but still firm, 11 to 13 minutes. Drain in a colander
2. Meanwhile, in a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Add broccoli and bell pepper and stir-fry 2 minutes. Add garlic, Italian seasoning, and hot pepper and stir-fry 15 seconds. Add broth and wine. Cover and cook 2 minutes. Uncover and cook 2 minutes.
3. Add drained pasta to wok and toss to coat with sauce. Add cheese and toss again. Sprinkle with pine nuts and serve
2. Meanwhile, in a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Add broccoli and bell pepper and stir-fry 2 minutes. Add garlic, Italian seasoning, and hot pepper and stir-fry 15 seconds. Add broth and wine. Cover and cook 2 minutes. Uncover and cook 2 minutes.
3. Add drained pasta to wok and toss to coat with sauce. Add cheese and toss again. Sprinkle with pine nuts and serve
