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Capelli D'Angelo with Thai ChickenRecipe : Capelli D'Angelo with Thai Chicken
Procedure :
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. |
