Pasta Pagoda
- Main Ingredient: Noodles and Pastas
- Course: Various Main Dishes
- Cuisine: Eastern and Oriental Chinese
- Special food: Ethnic
- Yield:
Pasta Pagoda ingredients
- 1 T Mazola Corn Oil
- 1⁄2 c Green onions
- 1 Large garlic clove
- 2 Skinless boneless chicken br
- 1 1⁄4 c water
- 1 T Argo or Kingsford's cornstar
- 3 T Low-sodium soy sauce
- 2 T Dry sherry
- 1 chicken bouillon cube
- 1 t Ground ginger
- 1⁄8 t Crushed Red Pepper
- 16 oz frozen Japanese vegetables
- 8 oz cooked Mueller's ridged most
Cooking Pasta Pagoda
1. In large skillet heat corn oil over medium-high heat.
2. Add green onions and garlic; saute 30 seconds.
3. Add chicken; saute 3-4 minutes.
4. In small bowl stir water, cornstarch, soy sauce, sherry, bouillon cube, ginger and crushed red pepper until smooth.
5. Add to skillet with thawed vegetables.
6. Stirring constantly, bring to boil over medium heat; boil 1 minute.
7. Reducei heat; simmer 3 minutes or until chicken is cooked through.
8. Tossi with mostaccioli.
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