Chickenmarinarastirfry Recipes

CHICKEN MARINARA STIR-FRY

Chicken Marinara Stir-Fry image

Make and share this Chicken Marinara Stir-Fry recipe from Food.com.

Provided by SweetySJD

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 (14 ounce) can diced tomatoes, undrained
1 tablespoon cornstarch
1 (8 ounce) can tomato sauce
1/4 cup chicken broth
1/4 cup red wine
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 lb boneless skinless chicken breast, cut into strips
2 garlic cloves, minced
1 tablespoon olive oil
1 small onion, chopped
1 medium green pepper, julienned
1 small eggplant, peeled and cut into 3/4-inch cubes
hot cooked spaghetti
parmesan cheese

Steps:

Drain tomatoes, reserve juice, and set aside.
In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside.
In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm.
In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick.
Add chicken and tomatoes; heat through.
Serve over pasta. Top with parmesan cheese.

ROSAMARINA CHICKEN STIR-FRY

Rosamarina Chicken Stir-Fry image

This is a good recipe for a one-dish supper after work or when you're pressed for time. This is adapted from a BH&G recipe booklet that came with my West Bend electric wok. "Rosamarina" is also known as orzo. If Rosamarina (orzo) or ditalini are unavailable, you may substitute another very small pasta.

Provided by mersaydees

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 whole medium chicken breasts
2 small green peppers
1 cup orzo pasta or 1 cup ditalini
2 tablespoons cooking oil
1 medium onion, sliced
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 (8 ounce) can whole kernel corn, drained
1/4 cup chopped canned green chili pepper
3/4 teaspoon salt
2 tomatoes, peeled and chopped
1 cup cheddar cheese, shredded

Steps:

Skin, halve lengthwise, and bone chicken breasts; cut into 1/2-inch cubes.
Cut peppers into strips.
Cook pasta according to package directions; drain.
Meanwhile, add cooking oil to wok or other large frying pan; preheat it over high heat.
Stir-fry chicken 3 minutes or till lightly browned.
Add green peppers, onion, cumin, and red pepper; stir-fry 3 minutes, adding additional oil if necessary.
Stir in drained pasta, corn, chili peppers, and salt. Cover and cook 2 minutes or till hot.
Stir in tomatoes; sprinkle cheese over.
Cover and cook 2 minutes or till cheese melts.

Nutrition Facts : Calories 537.8, Fat 24.4, SaturatedFat 9, Cholesterol 76.1, Sodium 856.1, Carbohydrate 50.7, Fiber 4.5, Sugar 6.5, Protein 30.6

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