Diabetic Garlic Chicken Recipe

Diabetic Garlic Chicken Recipe

Made with chicken breast halves, boneless and skinless, chicken broth, cornstarch, salt, black pepper, non-stick cooking spray, onion, garlic, dried oregano, thyme 

time: 30-60 minutes

serves/makes:   4

Ingredients

• 4 ounces corkscrew macaroni
• 3/4 pound chicken breast halves, boneless and skinless
• 2/3 cup chicken broth
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• non-stick cooking spray
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon dried thyme, crushed
• 1 cup sliced fresh mushrooms
• 1 cup Halved Zucchini slices
• 2 teaspoons cooking oil
• 1/2 cup chopped tomato

Directions

Cook the pasta according to the package directions, except omit oil. Remove from heat and drain well. 

Meanwhile, rinse chicken; pat dry. Cut chicken into 3/4-inch pieces. 

For sauce, stir together chicken broth, cornstarch, salt, and pepper; set aside.

Spray a cold wok or large skillet with non-stick coating and preheat over medium heat. Add onion, garlic, oregano, and thyme; stir-fry for 2 minutes. Add mushrooms and zucchini; stir-fry for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables. 

Add oil to wok or skillet. Then add chicken; stir-fry for 3 to 4 minutes or until tender and no longer pink. Stir sauce, add to pan. Cook and stir until thickened and bubbly; cook for 2 minutes more. 

Stir in tomato, vegetable mixture, and pasta. Cook until heated through.

Nutrition

249 calories, 3 grams fat, 29 grams carbohydrates, 26 grams protein per serving. This recipe is low in fat.

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Article source: http://www.cdkitchen.com/recipes/recs/570/DiabeticGarlicChicken66828.shtml