• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken and Pasta in Ginger Sauce

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 2 Boneless, skinless chicken
  • -breasts, halved
  • 8 oz Spaghetti, uncooked
  • 1 Chicken bouillon cube
  • 1 md Red bell pepper,
  • -trimmed and cut into strips
  • 1 lg Leek, white part only,
  • -trimmed and cut in 1-inch
  • -half rounds
  • Olive oil


1 ts Garlic powder
3 ts Ground ginger
1/8 ts Crushed rep pepper flakes
1 ts Dried thyme
2 ts Lime juice
3 ts Dijon mustard
2 tb Soy sauce
2 tb Rice vinegar
1/4 c White cooking wine
2 ts Honey

Combine the sauce ingredients, and set aside.

Put the leek and pepper in a large skillet with a little bit of olive oil.
Saute for about 3 minutes, just until the vegetables begin to wilt. Remove
vegetables from the skillet and set aside. Add chicken to the skillet (and
more olive oil, if necessary), and cook in the vegetable juices until no
longer pink. Add the sauce to the skillet. Bring to a boil, and simmer on
low heat for about 5 minutes. Prick the chicken with a fork, to let the
juices seep in. Add the vegetables back into the skillet and cook for an
additional 5 minutes, or until the chicken is cooked through.

While the chicken is simmering, bring a large pot of water to a boil over
high heat. Dissolve the bouillon cube in the water. Add the spaghetti,
and cook to desired doneness.

Transfer the pasta to a serving bowl. Arrange the chicken and vegetables
and sauce on top, and enjoy!


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