1 tbsp Vegetable oil
1 lb Boneless, skinless chicken breasts, cubed
1 can Chicken broth (10 oz.)
2 tbsp Liquid honey
1 tbsp Soy sauce
1/4 cup Peanut butter
1 tbsp Corn starch
1 tsp Ground ginger
1 Green onions, sliced
2 Cloves garlic, minced
1/2 Red pepper, cut into julienne strips
1 package (375 g) Catelli Capelli d'Angelo
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In skillet, heat oil; saute chicken until golden. Remove chicken; set aside and keep warm. In clean skillet, combine broth, honey, and soy sauce; whisk in peanut butter, corn starch and ginger. Add green onions and garlic; cook stirring constantly, over low heat until blended and smooth. Add red pepper and reserved chicken; cook and stir until just bubbly and thickened. Cook
Capelli d'Angelo according to package directions. Spoon chicken mixture over Capelli d'Angelo and serve topped with parsley.
Makes 6 servings.
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