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Capelli D'angelo With Thai Chicken
Kategorie:
Anzahl: 6 servings
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1
450
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2
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1/4
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1
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1/2
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Essl.
g
Dose
Essl.
Essl.
cup
Essl.
Teel.
Pack.
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Vegetable oil
Boneless, skinless chicken
-breasts, cubed
Chicken broth (10 oz.)
Liquid honey
Soy sauce
Peanut butter
Corn starch
Ground ginger
Green onions, sliced
Cloves garlic, minced
Red pepper, cut into
-julienne strips
(375 g) Catelli Capelli
-d'Angelo
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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.
Stichworte: Main dish, Chicken, Thai, Pasta, Ours
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