Side Pannel
Capelli D'angelo with Thai Chicken
Capelli D'angelo with Thai Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Pasta, Main Dish, Thai
Ingredients List
- 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.
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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