Ingredients

4 oz. corkscrew pasta
3/4 lb boned skinless chicken breast halves
2/3 cup chicken broth
2 tsp cornstarch
¼ tsp salt
¼ tsp pepper
½ cup Derlea Chopped Onion
1 tsp Derlea Minced Garlic
½ tsp dried oregano, crushed
¼ tsp dried thyme, crushed
1 cup sliced fresh mushrooms
1 cup zucchini slices, halved
2 tsp cooking oil
½ cup Derlea Julienne Sundried Tomatoes (bag)

Cooking Directions

Cook pasta and drain. Meanwhile, rinse chicken, pat dry. Cut chicken into 3/4 inch pieces. For sauce stir together broth, cornstarch, salt and pepper, set aside. Spray a cold wok or skillet with non stick coating. Preheat oven medium heat.
Add Derlea Onion, Derlea Garlic, oregano and thyme, stir fry for 2 minutes. Add mushrooms and zucchini, stir fry 2 to 3 minutes. Remove vegetables. Add oil to wok or skillet, then add chicken, stir fry 3 to 4 minutes or until no longer pink. Stir sauce and add to wok or skillet. Cook and stir until thickened and bubbly. Cook for 2 minutes more. Stir in tomatoes, vegetables and pasta. Cook until heated through.

Servings: 4