VEGETABLE STIR-FRY with CHICKEN

If you’re a working girl, this entrée is great for company. You can slice and dice the veggies, bake the chicken breasts, and even whip up the creamy garlic sauce a day or two in advance.

1. Preheat oven to 350 degrees. Lightly spray baking dish with olive oil cooking spray. Bake 3 chicken breasts for 20 minutes. Cool; cut into ½" cubes. Refrigerate until ready to use.

2. Dice ½ package baked tofu into small cubes; refrigerate until ready to use (we like the hint of nutmeg in the Soy Deli Five Spice flavor).

3. To make Creamy Garlic Sauce, blend with wire whisk until smooth:

½ cup Vegenaise

1 tsp instant minced onion

2 Tbsp snipped fresh parsley

½ tsp herbed garlic salt

1 small garlic clove, minced

4. On day of meal, break 4 ounces of fettuccini in half. Cook according to package directions until tender.

5. Meanwhile, heat 1 Tbsp olive oil in large skillet over medium-high heat. Add cubed chicken and sprinkle lightly with herbed garlic salt; heat through, making sure all pink is gone from the chicken. Remove from skillet and drain if necessary; keep warm.

6. In same skillet, heat 1 Tbsp olive oil over medium-high heat. Sauté for one minute:

1½ cups broccoli florets

1 carrot, cut in julienne strips

7. Add to same pan and sauté for one minute:

1 small zucchini, quartered lengthwise and thickly sliced

1 small yellow squash, quartered lengthwise and thickly sliced

½ red bell pepper, thinly sliced

8. Add to same pan and sauté for two minutes:

3-4 mushrooms, sliced

2 green onions, cut in ½" slices

2 garlic cloves, minced

(Maximum cooking time for tender crisp veggies should be no more than a total of four minutes.)

9. Add chicken, tofu and cooked fettuccini; stir just until heated through.

10. Remove from heat and stir in Creamy Garlic Sauce. Serve immediately. Serves 6.