Capelli d'angelo with thai chicken
6 servings
Ingredients
| Quantity | 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 |
Directions
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.