Recipe for Capelli D'angelo With Thai Chicken


1 tablespoon vegetable oil
1 lb boneless, skinless chicken breasts,; cubed
1 can chicken broth (10 oz.)
2 tablespoon liquid honey
1 tablespoon soy sauce
1/4 cup peanut butter
1 tablespoon corn starch
1 teaspoon ground ginger
1 green onions, sliced
2 cloves garlic, minced
1/2 red pepper, cut into julienne strip; s
1 pkg (375 g) catelli capelli d'angelo


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.

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