Chicken And Pasta In Ginger Sauce

Recipe Ingredients

2 oz	56g	Boneless - skinless chicken,
		Halved
8 oz	227g	Spaghetti - uncooked
1		Chicken bouillon cube
1		Red bell pepper - trimmed sliced (medium)
1		Leek - white part only, (large)
		Chopped
		The Sauce
1 teaspoon	5ml	Garlic powder
3 teaspoons	15ml	Ground ginger
1/8 teaspoon	0.6ml	Crushed rep pepper flakes
1 teaspoon	5ml	Dried thyme
2 teaspoons	10ml	Lime juice
3 teaspoons	15ml	Dijon mustard
2 tablespoons	30ml	Soy sauce
2 tablespoons	30ml	Rice vinegar
1/4 cup	59ml	White cooking wine
2 teaspoons	10ml	Honey
		Olive oil

Recipe Instructions

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.

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

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