Stir-Fry Italian Pasta

Hi folks.

 

I just invented this tonite.  I have no idea whether I was somehow subliminally inspired by something else I had at some point in my past life (lives).  If this reminds any of you of some other existing dish, lemme know, I’d be curious.

 

 

Stir-Fry Italian Pasta

-Jude B, June 2008

 

Okay, okay, so stir-fry and Italian aren’t even from the same continent (well, unless you’re one of those folks that says “Eurasia” instead of Europe and Asia).

 

This is the vegetarian version, using meatless chicken fillets.  If you’d like to use real chicken breasts, see the note at the end.  If you would like to use this as a side dish, leave out the chicken/chicken substitute.

 

2 cups fresh green beans, trimmed

3 cups pasta (something kind of large, like penne.  Rotini or bowtie would probably work fine.)

¼ cup red bell pepper, chopped large

2 italian hot peppers in oil

2 Quorn Naked Chick’n Fillets

4-5 kalamata olives, pitted, chopped

3 cloves garlic, smashed and diced very fine

3 tablespoons sun-dried tomatoes in oil, chopped fine

2 tsp oregano

1-2 tsp basil

Olive oil

Salt (sea-salt in a grinder, if you have it)

Grated parmesan (optional, dish is good without it)

 

1. Prep:  chop all ingredients, keep in separate prep bowls, they’ll be added separately.
2. Chicken fillets:  thaw, chop into ½” by ¼” pieces.  Put in mixing bowl, sprinkle with olive oil, add oregano and basil and toss.  Set aside for later.
3. Blanch green beans in water for 3 minutes, put immediately into ice water.
4. Cook pasta, drain and keep on side.
5. In large skillet/wok style pan (large enough for everything), heat 1 tbsp olive oil (medium to high heat), toss in garlic when hot.  Stir until it just begins to start to turn color very slightly. 
6. Toss in red bell pepper, stir and cook for about 1-2 min only. 
7. Toss in chopped pepper, green beans, and diced chicken, turn up heat to high, and continue to actively stir fry and watch for chicken bits to start to brown just slightly.  Cook for another minute or two, stirring constantly. 
8. Toss in pasta, olives, and tomatoes, and continue stir frying for another couple of minutes, until the pasta has been mixed well with the spices and colors. 
9. Serve immediately, sprinkle with salt.  Top with just a touch of parmesan if you want, although it’s quite good without it.

 

Option for real chicken. 

Start with 1 good sized chicken breast.  Cut into bites size pieces (or smaller), put in mixing bowl, sprinkle with olive oil, toss, add oregano and basil and toss some more.  In a separate skillet, add oil, stir fry the chicken until it’s almost cooked, but not quite.  Do not cook till it starts to brown – that comes later.  Remove the chicken to a dish, drain on paper towel.  Add the chicken to the main skillet at the same step (step 7).