Bow Ties with Asian Chicken

Rate this Recipe

	Preparation	40 minutes
	Cooking	40 minutes
	Ready In	80 minutes

Ingredients

1	pound	pasta	bow ties or mostaccioli or other, uncooked, md
4	tablespoons	soy sauce	low-sodium
2	tablespoons	honey
2	tablespoons	lime juice
3	teaspoons	dijon mustard	with seeds
1 lb Boneless chicke		chicken breasts	skinless, cut into 1/2 inch cubes
1/2	cup	chicken broth	or pasta cooking liquid *
2	each	sweet red bell peppers	cored, seeded, thinly sliced lengthwise
6	each	scallions, spring or green onions	trimmed, thinly sliced
1	x	black pepper	freshly ground
4	tablespoons	parsley leaves	fresh, chopped

Directions

Stir the soy sauce, honey, lime juice and mustard in a small bowl until the honey is dissolved.

Add the chicken pieces and turn until coated with the marinade.

Refrigerate for 30 minutes.

Transfer the chicken and marinade to a large, non-stick skillet.

Cook over medium heat until chicken is cooked through, about 4 minutes.

Remove from the heat and pour in the chicken broth.

Prepare pasta according to package directions.

Drain thoroughly in a colander.

Return the pasta to the pot, add the contents of the skillet, the red peppers and the scallions.

Heat to simmering over low heat. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls.

Sprinkle each serving with chopped fresh parsley.

* If you do not have chicken broth, ladle off and reserve 1/2 cup pasta cooking liquid just before draining the pasta.

del.icio.us

Member Review

Boston Baked Beans For 3 1/2 Qt. Crockpot

This is really an old fashioned taste for baked beans, the only thing I changed was I used dark corn syrup instead of molasses. That is because my family likes that better than molasses and I use that instead of molasses all the time and in all my recipes, always have ever sence I realized that it taste just like it except a milder version.

Reviewed by whiteswan

Recent Reviews