Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetable oil |
1 pounds | Boneless, skinless chicken breasts, cubed |
1 can | Chicken broth (10 oz.) |
2 tablespoons | Liquid honey |
1 tablespoon | Soy sauce |
¼ cup | Peanut butter |
1 tablespoon | Corn starch |
1 teaspoon | Ground ginger |
1 \N | Green onions, sliced |
2 \N | Cloves garlic, minced |
½ \N | Red pepper, cut into julienne strips |
1 pack | (375 g) Catelli Capelli d'Angelo |
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.