John Shields

Chinese Noodle Chicken

Rice

Fluffy Tapioca Cream

With Whipped Topping

Chinese Noodle Chicken

4 skinless, boneless chicken breasts

 1 tablespoon vegetable oil

 1/2 cup sliced onion

 2 cups broccoli florets

2 carrots, julienned

 2 cups snow peas

 4 cups dry Chinese noodles

 1/4 cup teriyaki sauce

 In a large skillet brown chicken in oil, stirring constantly until juices run clear.

 Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.  Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.

Dessert: Fluffy Tapioca Cream

1  egg, separated

6 Tbsp.  sugar, divided

3 Tbsp.  MINUTE Tapioca

2 cups  2% reduced fat milk

1 tsp.  vanilla

 BEAT egg white in small bowl with electric mixer on high speed until foamy. Gradually add 3 Tbsp. sugar, beating until soft peaks form.  MIX tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.

 COOK on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Stir in vanilla. Cool 20 minutes; stir. Serve warm or chilled. For creamier pudding, place plastic wrap on surface of pudding while cooling. Stir before serving. Store leftover pudding in refrigerator.