Tammy's Recipes

Chicken and snow peas, seasoned and stirred with pasta

1 Tbsp. cornstartch
1 tsp. ginger
1/4 c. reduced sodium soy sauce
2 boneless, skinless chicken breasts
1 pkg. chicken bouillion
1/2 c. hot water
6 oz. uncooked spaghetti
2/3 c. fresh mushrooms, sliced*
2/3 c. fresh snow peas
2 Tbsp. olive oil, divided
2 tsp. sesame oil

1. Combine cornstartch, ginger and soy sauce in small bowl. Cut chicken into strips; add to soy sauce. Set aside.

2. Cook spaghetti according to package directions.

3. In a large skillet, saute mushrooms and peas in 1 Tbsp. oil for about 4 minutes. (Vegetables should still be slightly crisp.) Remove to seperate bowl and set aside.

4. In the same pan fry chicken mixture until chicken is cooked. Dissolve bouillon in hot water, add to chicken mixture. Cook and stir 1 - 2 minutes or until thickened. Add mushrooms and peas.

5. Drain spaghetti, add to skillet along with sesame oil. Cook 1 - 2 more minutes, stirring often, until hot through.

This is a recipe submitted by guest chef Ruth Visser. She writes, "Though I love cooking ethnic food, this was my first experiment with Chinese. It turned out delicious and is fairly quick and easy to make. I would rate this recipe about a nine."

*Note from Tammy: Joshua and I don't eat mushrooms, so I would substitute onions here.

I thought this was a good dish (I like chicken and snow peas, for one!) but it seemed to lack flavor. Or maybe it's just that I don't particularly like ginger and soy sauce well enough to want them to be basically the only flavoring I could taste. :) I think next time I would cut down on the ginger, and maybe try to find another spice to add. Good recipe, but not super spicy or flavorful in my opinion. :) 7/10