Monday, June 6, 2016

Italian Chicken Stir-Fry

Chef Paula invited a group of young women to her home and served a delicious Italian Stir-Fry dinner.  Instead of using Asian inspired sauces and noodles she went with Italian!  Which we all loved! 

She invited everyone there to participate as she taught us how to prepare this very simple, yet delicious meal.

Italian Chicken Stir-Fry
(Chef Paula)
Cubed uncooked chicken breast
Chopped broccoli, asparagus
Sliced mushrooms, olives and sundried tomatoes
Diced garlic
Bowtie Pasta
Parmesan cheese
Alfredo and Spaghetti sauces
Olive oil

Boil a large pot of salted water
While that is coming to a boil, pour olive oil into a skillet and heat, add chicken and cook thoroughly.
While chicken is cooking, steam the broccoli and asparagus, but stop before fully cooked.
Once the pot of water is boiling add the bowtie pasta and cook as directed on box.
Drain chicken and set aside.
Add more oil to the skillet and toss in garlic, broccoli, asparagus, mushrooms, olives & tomatoes.
Toss until mushrooms have cooked.
Sprinkle heavily with parmesan cheese.
Add chicken back into skillet.
Drain the pasta and add to the skillet also.
Toss until mixed, sprinkle on more cheese.
Serve with Alfredo and Spaghetti Sauce in separate bowls and let guests decide which sauce they want.  (Some people like to mix the two)

I serve it with a Caesar salad, fresh grapes and toasted garlic bread.

Along with the great food, Chef Paula treated us to her highly coveted homemade grape beautiful crystal goblets.

It was an evening of great food, fun friends and chef inspired learning.

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