D'angelo with Thai Chicken|
Capelli D'angelo with Thai Chicken
1 tb Vegetable oil
1 lb Boneless, skinless chicken
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
1 pk (375 g) Catelli Capelli
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
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