| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Thai | Main dish, Chicken, Thai, Pasta, Ours | 6 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | lb | Boneless, skinless chicken breasts, cubed |
| 1 | cn | Chicken broth (10 oz.) |
| 2 | tb | Liquid honey |
| 1 | tb | Soy sauce |
| 1/4 | c | Peanut butter |
| 1 | tb | Corn starch |
| 1 | ts | Ground ginger |
| 1 | Green onions, sliced | |
| 2 | Cloves garlic, minced | |
| 1/2 | Red pepper, cut into julienne strips | |
| 1 | pk | (375 g) Catelli Capelli d'Angelo |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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