I am looking for an old recipe, can anyone help?

Question

I used to have a recipe for a dish called chicken pasta potpourri. It came from one of those grocery checkout line magazine cookbooks. It had veggies, pasta, garlic, and ginger in it. I would appreciate if anyone has any information to pass it along! Thanks!

Answer 1

How does this one sound:

Ing:

    *1-lb chicken breast, grilled & chopped into bite-sized pieces

    * 4 ounces penne or rigatoni pasta, uncooked

    * 1 teaspoon sesame oil

    * 1 small purple onion, chopped

    * 2 medium carrots, scraped,diagonally sliced

    * 2 medium zucchini, halved,sliced

    * 2 cloves garlic, pressed

    * 1 1/2 teaspoons peeled and grated gingerroot

    * 1/2 teaspoon dry crushed red pepper

    * 2 tablespoons soy sauce

    * 2 teaspoons rice wine vinegar

    * olive oil

    * 1 1/2 tablespoons sesame oil

    * 1 tablespoon freshly grated parmesan cheese

    * 2 teaspoons chopped fresh cilantro

Dir:

   1.  Cook pasta according to directions; drain and toss with 1 teaspoon sesame oil. Set aside.

   2.  Pour olive oil and 1-1/2 tablespoons sesame oil around top of a preheated wok, coating sides; heat at high 1 minute.

   3.  Add onion and carrots; cook, stirring constantly, 2 minutes or until onion is tender.

   4.  Add zucchini, garlic, ginger, and dry crushed red pepper; cook 1 minute, stirring constantly.

   5.  Stir in cooked pasta, cooked chicken, soy sauce, and vinegar; cook 1 minute or until thoroughly heated.

   6.  Transfer to serving dish; sprinkle with Parmesan cheese and cilantro.

Answer 2

Add what you want to this recipes:

http://www.stephanieskitchen.com/2008/02...

Answer 3

Is it this?

http://www.stephanieskitchen.com/2008/02...

Answer 4

Here is one for you:

Ingredients:

Chicken b*****s-1 kg(cut into very small pieces,nearly minced)

Turmeric-1/2 tsp

Ginger-2 inch piece-chopped fine,pounded fine(dont grind)

Green chilli-8-Chopped fine,pounded fine

Garlic-50g-chopped,pounded fine

Red chilli powder-2 cups

Coriander leaves-1/2 cup(chopped fine)

Curry leaves-2 sprig

Copra-1 half(cut into small pieces and pounded well)

Vinegar-1/2 cup

Water-1/2 cup

Salt-2 tbsp(or as required)

Oil- as required for sauting the ingredients

Oil-4tbsp oil for mixing the masala.

Method:

Marinate the chicken pieces with a small pinch of salt and turmeric.Heat oil in a deep bottomed wok.Saute curry leaves,pounded ginger, garlic,and green chilli,in a simmering flame, till they give a fine aroma(Do not grind these please, but pound very well)and slightly changes colour(it shouldnt get burnt).Keep it aside. Now in the same oil saute copra(I'm not sure whether the dessicated coconut that we get in the Indian store will do the trick, I would prefer you to use the real 'copra' that you get in the Indian shops).Copra and parsley gives a very tasty twist to the whole pickle.I was quite surprised to see it for the first time in a pickle,but was told by the Guntur aunty that they add it with chicken for a richer taste.Now keep the roasted copra aside.Dry roast(without adding oil) the required salt in a wok and keep it aside.Now heat 5tbsp oil in a wok.Add Red chilli powder,a pinch of turmeric powder and mix well.Saute the powders very carefully in a very low flame for a couple of minutes till you get a very strong aroma of the chilli powder.Now add vinegar and half a cup of water to it. Mix well...once it starts boiling add the dry roasted salt(abt 2tbsp).Mix well.Add the remaining roasted ingredients kept aside. Mix well and finally add the roasted chicken.Remove from the fire.Mix thoroughly with a wooden ladle,there should not be any trace of water.

You may mix it with hand for the masala to really seep into the chicken pieces, but sterilise the pickle by simmering it on the stove again for 3 minutes....Once cool, transfer it to a sterilised bottle with a tight lid.You can store it in the refrigerator as long as 6 months(provided you always use a dry spoon) and it still taste great, in fact greater!!

Here's a tip added by my 'sweet nellore girl',(my student),an easy way, she says, to make chicken pickle."Clean the chicken and add turmeric, chilli powder, salt and green chilli paste(little),cook it in pressure cooker (4-5) whistles.. no water

then take kadai with more oil ... add chicken.. deep fry then rest of ingredients... and at the end... add some cumin powder".