*  Exported from  MasterCook  *
         Squash and Two Potatoes with Chicken on Pasta with Passion
 Recipe By     : Pat and Bob Hanneman (1997) Riverside, CA
 Serving Size  : 3    Preparation Time :0:20
 Categories    : Entree                           Lowfat
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    yam, scrubbed -- cook and cube
    1      medium        red skinned potato, scrubbed -- cook and cube
    1      large         garlic clove -- halved
    2      ounces        angel hair pasta -- broken into thirds
    1      teaspoon      safflower oil
      1/8  teaspoon      peanut oil
    4      ounces        chicken breast fillet -- skinless
    1      tablespoon    chili peanuts -- see pantry
      1/4  cup           sweet onion -- diced
    1      small         red bell pepper -- strips
    4      each          green onions -- diced
    2      tablespoons   chopped fresh cilantro -- or more
    2      each          crookneck squash -- 1/2 dice
      1/4  cup           fresh orange juice
    1      cup           lowfat chicken broth -- low salt
    1      tablespoon    cornstarch
    4      teaspoons     Jump Up Hot Sauce with Passion -- see recipe
                         black pepper -- to taste
                         salt -- optional
    4      ounces        red grapes -- seedless
 Cook potatoes in the microwave until just done. Let cool before cutting
 into 1/2 to 3/4-inch cubes to yield about 1 cup combined potatoes per serving.
 Cook shortened pasta until al dente in plenty of boiling water seasoned
 with a garlic clove. Drain, rinse, set aside.
 Cut the skinless boneless chicken breast meat into diagonal strips, then
 cut strips into bite sized pieces. Toss the chicken with the oils to coat.
 Heat a wok to high; add the chicken to sear. When the majority of the pink
 has disappeared from the meat, sprinkle on nuts, if using, add the sweet
 onion and cook 2 minutes more.  Add the red bell pepper, cilantro  and
 green onion and cook about 2 minutes.
 Mix the cornstarch with the broth. Make a well in the wok and pour in the
 sauce, and cook to thicken about 2 minutes, then add the hot sauce and
 orange juice. Arrange the squash and cooked potatoes on top. Reduce heat to
 medium; cover and cook to heat through. Taste and adjust seasoning with
 more Hot Sauce, black pepper.  Add the spaghetti and toss to warm and
 Serve at once.  With peanuts: 11.8% CFF (356 cals, 5.1 g fat); without
 nuts: 8.7% CFF (338 cals, 3.6 g fat)
 Jump Up and Kiss Me Hot Sauce with Passion.  See recipe for
 “Papaya-Habanero Hot Sauce with Passion” created by Jennifer Trainer
 Thompson (1996) Bottled and sold by various specialty food shops, including
 Hot Licks, in San Diego, and in Long Beach (California).
 Sent to Eat-LF and MC-Recipe on 4/20/97.
 pantry: for the nuts, warm chopped dry-roasted peanuts; sprinkle and coat
 with a Cre-ole Spice mix or NM Chili Powder, a pinch of
 cocoa-cinnamon-sugar mix.  Or use: “Roasted Chili Pepper Nuts (Hazen) from
 Janet Hazen’s red, hot and green”
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 Nutr. Assoc. : 1659 4716 0 0 0 0 26036 4408 0 0 0 0 0 0 0 0 1471 0 0 0