Yield: 6 servings
|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.