East-West Chicken and Vegetable

2 boneless, skinless chicken breast halves (6 – 8) ounces each) 8 ounces dry pasta shapes such as fusilli, radiatore, penne, or double elbows 1 ounce Reggiano Parmesan cheese, cut in ½-inch cubes 1 small clove garlic 3 slices peeled ginger, each about the thickness of a quarter ½ red bell pepper, stem, ribs and seeds removed, cut to fit the feed tube ½ yellow bell pepper, stem, ribs and seeds removed, cut to fit the feed tube 1 broccoli crown, about 6 ounces, florets cut off, stem reserved 1 large carrot, about 4 ounces, peeled and cut into 1½-inch lengths 1½ teaspoons cornstarch ¼ cup chicken stock 2½ tablespoons Asian sesame oil, divided 3 tablespoons sherry (Amontillado or medium-dry) 2 tablespoons tamari sauce or soy (low sodium may be used) ¼ cup slivered almonds, lightly toasted

Calories 367 (31% from fat) • carb. 27g • pro. 34g • fat 12g • sat. fat 2g • chol. 72mg • sod. 266mg • fiber 2g

Trim the chicken of all visible fat. Cut in half crosswise; place on a baking sheet lined with plastic wrap and freeze for 20 to 25 minutes. Clean the work surface and wash hands thoroughly. Using a pasta cooking pot with insert, cook the pasta al dente in lightly salted water according to package instructions. Drain the pasta; keep the water simmering. Insert the metal blade. With the machine running, drop the cheese cubes through the feed tube and process until finely chopped, about 30 seconds. Remove and reserve. With the machine running, drop the garlic and ginger through the feed tube and process until finely chopped, about 5 seconds. Remove and reserve. Insert the slicing disc. Use medium pressure to slice the peppers. Remove to a plate. Using a vegetable peeler, peel the broccoli stem; trim to fit the small feed tube. Use medium pressure to slice, remove and reserve. Arrange the carrots horizontally in the large feed tube. Use medium pressure to slice, remove and reserve. Remove the chicken from the freezer; place in the large feed tube cut side down. Use medium pressure to slice. Toss with 1 tablespoon of the sesame oil and set aside on a plate separate from the vegetables. Clean the work surface thoroughly, and wash hands with hot, soapy water. In a small bowl, combine the cornstarch and chicken stock. Set aside. Heat a large, nonstick stir-fry pan over high heat. When hot enough to make water droplets dance, stir-fry the chicken until opaque, about 2 to 3 minutes. Remove to a clean plate and reserve. Add the remaining sesame oil to the pan. When hot, add the garlic and ginger; stir-fry 10 seconds. Add the sliced broccoli stems and carrots. Stir-fry for 45 seconds. Add the broccoli flowerets and sliced red bell pepper; stir-fry for another 30 seconds. Return the cooked chicken to the pan along with the soy sauce and sherry, and cook for 30 seconds. Stir in the cornstarch mixture, and bring to a boil. Return the pasta to the simmering pasta water to reheat. Drain and add to the stir-fry pan. Remove from the heat, add half the cheese and toss to coat with the sauce. Transfer the stir-fry to a warmed serving bowl. Top with the remaining cheese and the toasted almonds. Serve immediately.