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Garlic Chicken W/pasta

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GARLIC CHICKEN W/PASTA
 Categories: Chicken, Diabetic
      Yield: 4 Servings
 
      4 oz Corkscrew Macaroni
    3/4 lb Chicken Breast Halves;
           -bones and skinless
    2/3 c  Chicken Broth
      2 ts Cornstarch
    1/4 ts Salt
    1/4 ts Pepper
           Nonstick Spray Coating
    1/2 c  Chopped Onion
      2    Garlic Cloves; minced
    1/2 ts Dried Oregano; crushed
    1/4 ts Dried Thyme; crushed
      1 c  Sliced Fresh Mushrooms
      1 c  Halved Zucchini slices
      2 ts Cooking Oil
    1/2 c  Chopped Tomato
 
  NOTE: Simplify last-minute preparation by cutting up the chicken and
  vegetables the night before.
  
  Cook pasta according to package directions, EXCEPT omit oil. Drain
  well.
  
  Meanwhile, rinse chicken; pat dry.  Cut chicken into 3/4-inch pieces.
  For sauce, stir together chicken broth, cornstarch, salt, and pepper;
  set aside.
  
  Spray a COLD wok or large skillet with non-stick coating. Preheat wok
  or skillet over medium heat. Add onion, garlic, oregano, and thyme;
  stir-fry for 2 minutes. Add mushrooms and zucchini; stir-fry for 2 to
  3 minutes more or till vegetables are crisp-tender. Remove vegetables.
  
  Add oil to wok or skillet.  Then, add chicken; stir-fry for 3 to 4
  minutes or till tender and no longer pink. Stir sauce, add to wok or
  skillet. Cook and stir till thickened and bubbly.  Cook for 2 minutes
  more. Stir in tomato, vegetable mixture, and pasta. Cook till heated
  through.
  
  Makes 4 (1 1/3-cup) servings.  One serving equals 2 1/2 Lean Meat
  Exchanges; 1 1/2 Starch/Bread Exchanges; 1 Vegetable Exchange; 1/2 Fat
  Exchange.
  
  NOW THIS IS HOW "I" MADE IT: I used the multi flavored corkscrew
  macaroni...already cooked, diced chicken...bouillon cube and
  water....(since I used the bouillon, I did not add the salt)...did
  not have zucchini so I used broccoli.
  
  This recipe is from BETTY HOMES AND GARDENS "DIABETIC COOK BOOK".
 
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