If parents would have their children blessed at church and at school, let them beware they give their children no corrupt examples at home by any carelessness, profaneness, or ungodliness. Otherwise, parents will do them more harm at home than both pastors and schoolmasters can do them good abroad. For the corrupt example of the one fighteth with the good instruction of the other, which is so much the more dangerous because that corrupt walking is armed with nature, and therefore more forcibly inclineth the affections of the children to that side.

Richard Greenham

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Asian	Pasta, Poultry	6	servings

INGREDIENTS

1	lb	Bow ties or mostaccioli; or other medium
		; past
		Uncooked
4	tb	Low-sodium soy sauce
2	tb	Honey
2	tb	Lime juice
3	ts	Dijon mustard with seeds
1	lb	Boneless chicken breasts; (without skin)
		Cut into 1/2-inch cubes
1/2	c	Chicken broth; or pasta cooking
		; liq
2	sm	Red bell peppers; – cored, seeded and
		Thinly sliced lengthwise
6		Scallions; – trimmed & thinly
		Freshly ground pepper
4	tb	Chopped fresh parsley

INSTRUCTIONS

Stir the soy sauce, honey, lime juice and mustard in a small bowl
until the honey is dissolved. Add the chicken pieces and turn until
coated with the marinade. Refrigerate for 30 minutes.
Transfer the chicken and marinade to a large, non-stick skillet. Cook
over medium heat until chicken is cooked through, about 4 minutes.
Remove from the heat and pour in the chicken broth.
Prepare pasta according to package directions. Drain thoroughly in a
colander. Return the pasta to the pot, add the contents of the
skillet, the red peppers and the scallions. Heat to simmering over
low heat. Toss the pasta once or twice, add the pepper to taste and
divide among serving bowls. Sprinkle each serving with chopped fresh
parsley.
* If you do not have chicken broth, ladle off and reserve 1/2 cup
pasta cooking liquid just before draining the pasta.
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