About 1 pound boneless chicken breast
1 or two carrots
1 or two stalks of celery
1 sweet onion
1 head of broccoli
2 cloves garlic
fresh or dried basil
Fresh or dried oregano
1 lb. fettucine, cooked and drained
Slice chicken breast into bite size pieces; place in bowl with a little soy sauce and sprinkle on some basil, oregano, and ginger.
Slice up the vegetables on the diagonal (stir-fry style) and place in another bowl with a little soy sauce, some basil, oregano and ginger.
In a wok, heat up about 2 Tablespoons of olive oil. Swirl it around the wok and add the chicken, stirring with a bamboo spoon, constantly. Cook chicken until no longer pink inside (about 4-5 minutes), then dump the vegetables in. Add a little Marsala wine. Stir it around a bit for about 2 minutes or 3, then cover it and let the steam soften the vegetables for 2 minutes. Remove cover, remove from heat and serve over cooked fettucine. Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Friday August 10th, 2007