Chicken Curry with Bok Choy And Winter Squash

Ready in 1 hour

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1 pn Red pepper flakes
4 oz Chicken breast meat; trimmed
Non-stick cooking spray
1/8 ts Dark sesame oil; for aroma
1/2 ts Madras curry powder
1 ts Low-sodium soy sauce
2 tb Unsalted peanuts
6 oz Bok choy; rinsed and chopped
4 3/8 oz Spinach and barley pasta
2 tb Fresh Cilantro; chopped
Salt and black pepper
2 Garlic; minced
1 pn Dried Oregano
8 oz Golden nugget squash
1/2 c Coconut milk; light
1 ts Cornstarch; dissolved in
1 c Strong chicken broth

Original recipe makes 2



Game plan: cook squash. Saute chicken with garlic; add bok choy and saute. Add seasonings. Add the spoonfuls of cooked squash. Make the gravy. Serve on cooked pasta or rice. 1. Cook whole squash as directed, in conventional oven or microwave. Allow to cool 2-4 minutes. Remove seeds and strands. Remove spoonfuls of the pulp from rind. Set aside. 2. Heat a 3-quart nonstick saucepan over moderately high heat. Spray. Season the chicken with salt and pepper. Brown the chicken with garlic, shaking the pan often, for about 6 minutes. Add the seasonings and stir to coat the chicken and warm the spice. 3. Add the sesame oil to the pan and saute the bok choy until bright green -- crisp tender. Add the spoonfuls of cooked squash. 4. Make the sauce: add the cornstarch-broth solution. Heat, stirring, until slightly thickened. Add the coconut milk and bring just to a boil. Reduce heat to simmer 1 to 2 minutes. Taste and adjust seasonings, including curry to taste. Add peanuts and cilantro leaves. Serve on cooked pasta or rice. NOTES : Have you tried the new pastas? The ones made from grains other than wheat? We served this sauce with spinach barley noodles: came in a 4-serving package. The noodles cooked faster than expected. Good flavor! The pasta went well with this sauce. Recipe from to elf 2/99 Recipe by: Hanneman, Riverside, CA 1999 Posted to EAT-LF Digest by PatHanneman on Feb 16, 1999,

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