Capelli D'angelo With Thai Chicken

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 lb	454g / 16oz	Boneless - skinless chicken
		Cubed
1		Chicken broth - (10 oz.)
2 tablespoons	30ml	Liquid honey
1 tablespoon	15ml	Soy sauce
1/4 cup	49g / 1.7oz	Peanut butter
1 tablespoon	15ml	Corn starch
1 teaspoon	5ml	Ground ginger
1		Green onions - sliced
2		Garlic - minced
1/2		Red pepper - cut into
		Strips
1		Catelli capelli - d'angelo (375 g)

Recipe Instructions

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.

Source:
Carol Miller-Tutzauer

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