Chicken and pasta in ginger sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Boneless, skinless chicken breasts, halved |
| 8 | ounces | Spaghetti, uncooked |
| 1 | Chicken bouillon cube | |
| 1 | medium | Red bell pepper, |
| 1 | teaspoon | Garlic powder |
| 3 | teaspoons | Ground ginger |
| ⅛ | teaspoon | Crushed rep pepper flakes |
| 1 | teaspoon | Dried thyme |
| 2 | teaspoons | Lime juice |
| 3 | teaspoons | Dijon mustard trimmed and cut into strip |
| 1 | large | Leek, white part only, trimmed and cut in 1-inch half rounds |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Rice vinegar |
| ¼ | cup | White cooking wine |
| 2 | teaspoons | Honey |
| Olive oil | ||
Directions
THE SAUCE
Combine the sauce ingredients, and set aside.
Put the leek and pepper in a large skillet with a little bit of olive oil. Saute for about 3 minutes, just until the vegetables begin to wilt. Remove vegetables from the skillet and set aside. Add chicken to the skillet (and more olive oil, if necessary), and cook in the vegetable juices until no longer pink. Add the sauce to the skillet.
Bring to a boil, and simmer on low heat for about 5 minutes. Prick the chicken with a fork, to let the juices seep in. Add the vegetables back into the skillet and cook for an additional 5 minutes, or until the chicken is cooked through.
While the chicken is simmering, bring a large pot of water to a boil over high heat. Dissolve the bouillon cube in the water. Add the spaghetti, and cook to desired doneness.
Transfer the pasta to a serving bowl. Arrange the chicken and vegetables and sauce on top, and enjoy! Source: Lisa Clarke