| 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.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: the ultimate”