Capelli d'angelo with thai chicken

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 Green onions, sliced
2 Cloves garlic, minced
½ 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.

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