Capelli D’angelo With Thai Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Thai | Chicken, Main dish, Ours, Pasta, Thai | 6 | Servings |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | lb | Boneless, skinless chicken |
| breasts cubed | ||
| 1 | Chicken broth, 10 oz. | |
| 2 | T | Liquid honey |
| 1 | T | Soy sauce |
| 1/4 | c | Peanut butter |
| 1 | T | Corn starch |
| 1 | t | Ground ginger |
| 1 | Green onions, sliced | |
| 2 | Cloves garlic, minced | |
| 1/2 | Red pepper, cut into | |
| julienne strips | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 238
Calories From Fat: 94
Total Fat: 10.8g
Cholesterol: 48.7mg
Sodium: 715.9mg
Potassium: 394.8mg
Carbohydrates: 10.7g
Fiber: <1g
Sugar: 7.4g
Protein: 24.3g