Recipe: Italian Stir Fry

This one’s a concoction of my own fevered imagination and a desire to get more fresh veggies into our diet.  All ingredients given here are suggestions, make up your own mix based on what you have available/like!  All times and temperatures are estimated, you know your stove better than I do.

Makes 6-8 servings.


  • 2 tbsp Canola oil
  • 2 tbsp Olive Oil
  • 2-3 skinless boneless chicken breasts, cut into small cube-like pieces
  • basil (3T fresh chopped or 1T dried)
  • 3 cups broccoli florets (+ julienne’d stems, optional.  I don’t like all that stem to go to waste)
  • 3 cups cauliflower florets
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 medium onion, diced
  • flat italian green beans, tipped and halved (frozen works good too)
  • 2 cups zucchini/summer squash, sliced 1/2″ thick and halved
  • 2-3 cups baby bella mushrooms, quartered
  • 3 cloves fresh garlic, minced.
  • 2 cups fresh spinach leaves, chopped
  • 1/2 cup chicken stock
  • 1 can diced tomato (fresh can be used too if available, gives a brighter flavor)
  • 2 tbsp tomato paste
  • 4 cups stout pasta (caesarecce, farfalle, penne, something like that)  Alternatively, you can serve this over cappellini or linguine.
  • Grated Romano Cheese  (because…CHEESE!, and I never suggest Parmesan because Romano has more flavor)

    Ingredients, minus the diced tomatoes/tomato paste because I always manage to forget something in the picture…



  1. Chop all vegetables and meat ahead of time.  Seriously, it saves your sanity.
  2. Heat water in a separate pot, cook pasta according to directions.
  3. Meanwhile, in a large wok over medium-high heat, heat canola oil.  in 2 batches, brown diced chicken.  when each batch is complete, pour into a bowl, set aside.  doing this in batches means that the chicken isn’t crowded and will brown better rather than steaming. IMG_20140606_185516021_HDR
  4. Lower heat to medium.  add olive oil and the stout vegetables (broccoli, cauliflower).  These take the most cooking, so they get put in first.  Cook for 2-3 minutes, tossing occasionally.
  5. Add onion, pepper, zucchini, squash, green beans, mushrooms, garlic, and dried basil if you’re using that.  If you’re using fresh, leave it for later.  I used frozen green beans in this instance, worked out great.  Cook for 5 minutes, tossing often.  If you feel like it needs a bit more olive oil, add a little.  Looking for some softening of veggies.

    Vegetables before putting on the lid

  6. Add spinach leaves (and fresh basil, if you’re using that) and diced tomato, cook for 2 minutes tossing often.
  7. Add chicken stock, put on lid.  Cook 4-5 minutes more, lifting lid and tossing occasionally.  Vegetables should steam and soften.
  8. Turn off heat.  Add chicken back in and stir well.
  9. Push veggies to the side, combine tomato paste into liquid at the bottom of the wok.  Toss liquid and vegetables/meat together to coat.
  10. Stir pasta into wok
  11. Serve into bowls, sprinkle with some grated Romano cheese.

    Finished veggies + meat + tomatoes. Just toss in finished pasta or serve over some angel hair!

Mangia and enjoy!  Let me know if you liked this recipe.

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