1/2 Pound Fresh Asparagus, Cut in Pieces 1 Pound Fettucine 6 Tablespoons Olive Oil, Divided 1/8 Teaspoon Hot Oil 1/4 Cup Chopped Basil 3 Tablespoons Chopped Parsley
2 Garlic Cloves, Chopped 1 Large Green Pepper 1 Large Red Pepper 1 Large Yellow Pepper 1/4 Pound Snow Peas, Trimmed 2 Cups Sliced Fresh Mushrooms 1 Teaspoon Salt 1/2 Teaspoon Cracked Pepper 1/4 Cup Grated Parmesan Cheese
Marinade: In food processor container fitted with steel blade, place 1 large garlic clove and 1 cup basil; process while adding 3 tablespoons balsamic vinegar, 1/2 teaspoon cracked pepper and 1/8 teaspoon salt. Add 1/2 medium Granny Smith apple peeled and cored; process until pureed. Slowly add 4 tablespoons corn oil.
Place Marinade in large bowl and add chicken, tossing to coat. Refrigerate 1 hour. In wok, place 1 cup of water and steaming basket; bring to a boil. Add asparagus and steam 2 minutes. Remove asparagus and set aside; drain water from wok. Prepare fettucine according to package directions, adding 1 tablespoon olive oil to water. Remove chicken from marinade; drain and place on broiler pan. Set oven temperature at Broil with rack about 6 inches from heat. Broil, turning once, about 6 minutes or until chicken is brown and fork tender. In wok, place hot oil and remaining 5 tablespoons olive oil. Heat to high temperature. Add 3 tablespoons basil, parsley and garlic; saute 1 minute. Add green, red and yellow pepper strips, snow peas and mushrooms. Cook, stirring about 1 minute, or until vegetables glisten (sprinkle 1 tablespoon water to keep mixture moist). Add salt and pepper, cover. Cook 2 minutes, remove cover and add asparagus. Cook, stirring, 1 minute; remove from heat. Rinse cooked fettucine and toss with vegetables in wok. On large platter, place fettucine mixture. Arrange chicken on top. Sprinkle with Parmesan cheese and remaining 1/4 cup basil.
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