Linguine with chicken and caribbean sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Linguine or Spaghetti OR Thin Spaghetti, uncooked |
| 1 | pounds | Boneless chicken breasts (skinless) |
| 10 | ounces | Frozen peas; thawed |
| 1 | Red bell pepper coarsely chopped into 1-inch pieces | |
| 3 | Celery stalks; diced | |
| 1 | cup | Low-sodium chicken broth |
| 1 | medium | Onion; quartered |
| 1 | 2-inch piece fresh ginger peeled | |
| ⅓ | cup | Spicy teriyaki sauce |
| 1 | teaspoon | Dried thyme |
| ¼ | teaspoon | Cayenne pepper (optional) |
Directions
SAUCE
Prepare pasta according to package directions. While pasta is cooking, preheat oven to 450 degrees F. In a food processor or blender, puree together all the ingredients for the sauce. When the pasta is done, drain and rinse with cold water; drain again.
Lay the chicken in a jellyroll pan and pour half the sauce over it.
Bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking. Remove the chicken from the oven and slice it.
In a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce. Arrange the chicken slices on top and serve.
Each serving provides: 495 Calories; 33⅖ g Protein; 81.7 g Carbohydrates; 3 g Fat; 44⅕ mg Cholesterol; 843 mg Sodium. Calories from Fat: 6%
Copyright National Pasta Association () (Reprinted with permission)