Linguine With Chicken & Caribbean Sauce |
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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 6 |
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Ingredients:
1 lb linguine or 1 lb spaghetti or 1 lb thin spaghetti, uncooked |
1 medium onion, quartered |
1 (2 inch) piece fresh ginger, peeled |
1/3 cup spicy teriyaki sauce |
1 teaspoon dried thyme |
1/4 teaspoon cayenne pepper (optional) |
1 lb boneless skinless chicken breast |
1 (10 ounce) package frozen peas, thawed |
1 red bell pepper, coarsely chopped into 1 inch pieces |
3 stalks celery, diced |
1 cup low sodium chicken broth |
Directions:
1. Prepare pasta according to package directions.
2. While pasta is cooking, preheat oven to 450 degrees.
3. In a food processor or blender, puree together all the ingredients for the sauce.
4. When the pasta is done, drain and rinse with cold water; drain again.
5. Lay the chicken in a jellyroll pan and pour half the sauce over it.
6. Bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking.
7. Remove the chicken from the oven and slice it.
8. In a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce.
9. Arrange the chicken slices on top and serve.
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