| 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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