Capelli D'Angelo with Thai Chicken

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 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.

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