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Capelli D'angelo with Thai Chicken

Home | Recipes | C
Chicken Main dish Pasta Thai

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

Directions:

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