Title: Capelli D'angelo with Thai Chicken
Categories: Poultry Thai Pasta
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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