Capelli D' Angelo With Thai Chicken |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From 2001 Chicken Recipes. Ingredients:
3 boneless skinless chicken breast halves (cut into bite-size pieces) |
1 tablespoon olive oil |
1 (10 3/4 ounce) can chicken stock |
2 tablespoons honey |
1 tablespoon soy sauce |
1/4 cup creamy peanut butter |
1 tablespoon cornstarch |
1 teaspoon ground ginger |
1 scallion, sliced |
2 garlic cloves, minced |
1/2 red bell pepper, cut into julienne strips |
1 (16 ounce) package angel hair pasta, cooked and drained (capelli d' angelo) |
chopped parsley (to garnish) |
Directions:
1. Heat the oil until hot in a large skillet set over medium-high heat and saute the chicken until golden. Transfer to a plate and set aside.
2. Add the stock, honey, and soy sauce to the skillet.
3. Whisk in the peanut butter, cornstarch, and ginger.
4. Add the scallions, garlic and bell pepper.
5. Return the chicken to the skilet, and cook until the mixture bubbles and is thickened.
6. Spoon the chicken over the pasta and serve garnished with parsley.
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