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Capelli D'angelo With Thai Chicken

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      Title: CAPELLI D'ANGELO WITH THAI CHICKEN
 Categories: Main dish, Chicken, Thai, Pasta, Ours
      Yield: 6 Servings
 
      1 tb Vegetable oil
      1 lb Boneless, skinless chicken
           -breasts, cubed
      1 cn Chicken broth (10 oz.)
      2 tb Liquid honey
      1 tb Soy sauce
    1/4 c  Peanut butter
      1 tb Corn starch
      1 ts Ground ginger
      1    Green onions, sliced
      2    Cloves garlic, minced
    1/2    Red pepper, cut into
           -julienne strips
      1 pk (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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