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04-20-2013 08:34 PM
Summertime Spaghetti Recipe
2 lemons
12 oz (350 g) uncooked thin spaghetti noodles
2 cans (14.5 oz each) reduced-sodium chicken broth (about 3 1/2 cups/875 mL) or I use almost 1 box -- (all but about 1 1/2")
1 cup (250 mL) grape tomatoes
3 garlic cloves, through garlic press
1 oz (30 g) fresh Parmesan cheese
1/2 cup (125 mL) fresh parsley
3 tbsp (45 mL) olive oil
1/2 tsp (2 mL) ground black pepper
2 cups (500 mL) diced cooked chicken breasts
1 cup (250 mL) small broccoli florets
Zest lemons using Microplane® Zester to measure 1 tbsp (15 mL); set aside. Juice lemons using Juicer to measure 1/4 cup (50 mL).
Take your box (unpened) and bend over edge of table to Break noodles in half. Combine noodles, broth and lemon juice in Deep Covered Baker.
Microwave, covered, on HIGH 14 minutes or until most of liquid is absorbed, stirring once halfway through.
Meanwhile cut broccoli into florets and put in micro cooker and zap about a minute.
Cut tomatoes in half lengthwise. Grate Parmesan using MicroplaneGrater.
Process garlic, Parmesan, parsley, zest, oil and pepper in Manual Food Processor until parsley is finely chopped.
Carefully remove baker from microwaves. Add Parmesan mixture to baker; mix well using Chef's Tongs.
Stir in tomatoes, chicken and broccoli. Enjoy!
Yield: 6 servings
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