Monday, March 12, 2012

Chicken and Pasta

Makes 2 to 3 servings, 8 - 12 Weight Watchers® Points

4 oz pasta (shells, ziti, etc.)
4 oz chicken breast, thinly sliced (see note)
2 t olive oil
1/2 medium onion, sliced and separated into thin strips
1 med apple, peeled, cored, and cut into 1/2-inch cubes
1/2 c frozen (or fresh-shelled) baby peas
1/2 t kosher salt (or to taste)
1/2 t crushed black pepper (or to taste)
3/4 t curry powder
2 cloves garlic, minced
2 c chicken broth
1 T cornstarch dissolved in 2 T cold water
1 T chopped walnuts

Cook pasta according to package instructions. Drain and rinse with cold water in a colander. Set aside.

Heat the olive oil over medium high heat in a large, nonstick skillet. Add the chicken, and saute just until the chicken is cooked, 3 or 4 minutes. Remove the chicken from the skillet to a plate.

Saute the onion and apple just until the onion is translucent. Remove from the skillet to a dish.

Add the curry powder to the skillet, and stir for about 30 seconds. Add the garlic, and let it sizzle for a few seconds. Stir in the chicken broth, scraping all the crumbs on the bottom of the skillet.

Boil rapidly to reduce the stock by half. Reduce heat to low, stir in the cornstarch mixture, and simmer for a minute or so until the sauce is thickened.

Add the chicken and the apple/onion mixture, and heat briefly. Stir in the peas, and heat through. Fold in the pasta and remove from the heat.

Divide among two or three serving plates. Sprinkle each plate with some chopped walnuts.

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