Ingredients

2 boneless, skinless chicken breast halves (6 – 8) ounces each)
8 ounces dry pasta shapes such as fusilli, radiatore, penne, or double elbows
1 ounce Reggiano Parmesan cheese, cut in 1/2-inch cubes
1 small clove garlic
3 slices peeled ginger, each about the thickness of a quarter
1/2 red bell pepper, stem, ribs and seeds removed, cut to fit the feed tube
1/2 yellow bell pepper, stem, ribs and seeds removed, cut to fit the feed tube
1 broccoli crown, about 6 ounces, florets cut off, stem reserved
1 large carrot, about 4 ounces, peeled and cut into 1-1/2-inch lengths
1-1/2 teaspoons cornstarch
1/4 cup chicken stock
2-1/2 tablespoons Asian sesame oil, divided
3 tablespoons sherry (Amontillado or medium-dry)
2 tablespoons tamari sauce or soy (low sodium may be used)
1/4 cup slivered almonds, lightly toasted

Description

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