Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
Serves 10.
1 lb. wagon wheels, rotini or other
med. pasta shape, uncooked
1/4 c. flour
1/2 tsp. pepper
1 1/2 lb. (one and a half lbs. ) skinless, boneless chicken
breasts, cut into bite-size pieces
3 Tbsp. canola (or other vegetable) oil, divided
2 to 3 c. broccoli florets
2 carrots, thinly sliced
1 c. frozen whole kernel corn
1 Tbsp. water
1 (18 ounce) bottle barbecue sauce
Prepare pasta according to pkg. directions.
While pasta is cooking, combine flour and pepper in a zip-type plastic bag. Add chicken and shake until well coated.
Heat one Tbsp. oil in a large skillet. Add half the chicken and stir-fry until brown on every side. Remove from pan. Repeat with 1 Tbsp. oil and remaining chicken. Remove from pan. Add remaining 1 Tbsp. oil to skillet and heat . Add broccoli, carrots and corn; stir-fry 2 mins. Add water; cover and cook 3 to 4 mins. or until vegetables are tender-crisp. Add chicken and barbecue sauce to skillet; cook until thoroughly heated.
When pasta is done, drain well. Place in a large bowl; add hot chicken mixture and toss well.
