| MACARONI & STIR-FRIED CHICKEN SALAD |
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6 main-dish servings1/2 (16-ounce package) medium-size shell macaroni (3 cups) 2 whole large chicken breasts (2 pounds) 3/4 pound green beans 3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick, divided Salt 2 teaspoons peeled and grated gingerroot or 1/2 teaspoon ground ginger 2 tablespoons soy sauce * 2 tablespoons lime juice 1 (15-1/4 to 19-ounce) can red kidney beans, drained ABOUT 45 MINUTES BEFORE SERVING: Prepare macaroni as label directs; drain. Meanwhile, cut skin and bone. Form chicken; cut chicken into 3/4-inch cubes. Cut green beans into 1-inch pieces. In nonstick 5-quart Dutch oven over medium-high heat, melt 1 tablespoon Crisco shortening; add green beans and 1/4 teaspoon salt; cook, stirring quickly and frequently (stir-frying) until beans are coated with shortening. Add 1/4 cup water and stir-fry until beans are tender-crisp; spoon into bowl. In same Dutch oven over high heat, melt 2 more tablespoons Crisco shortening; add chicken, ginger, and 1/4 teaspoon salt; stir-fry until chicken loses its pink color, about 4 minutes. Remove from heat. Stir in soy sauce, lime juice, kidney beans, shell macaroni, and green beans. Serve warm. *To reduce sodium, use low-sodium soy sauce. |
