Title: Bow Ties with Asian Chicken
Categories: Pasta Poultry
Yield: 6 Servings
| 1 | lb | Bow ties or other medium |
| | | Pasta shape, uncooked |
| 4 | tb | Low sodium soy sauce |
| 2 | tb | Honey |
| 2 | tb | Lime juice |
| 3 | ts | Dijon or grainy mustard |
| 1 | lb | Boneless, skinless chicken |
| | | Breasts, cut into 1/2" cubes |
| 1/2 | c | Chicken broth,or pasta |
| | | Cooking liquid |
| 2 | sm | Red bell peppers, cored & |
| | | Seeded & sliced lengthwise |
| 6 | | Scallions, trimmed & thinly |
| | | Sliced |
| | | Fresh ground pepper |
| 4 | tb | Chopped fresh parsley |
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 heat and pour in chicken broth.
Prepare pasta according to package directions. Drain throughly in a
colander. Retrun the pasta to the pot, add the contents of the skillet,bell
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 with parsley. Per Serving: 296 cal, 24,5gms pro, 44.4 gms carbo,
2.1 gm fat, 44mg chol, 484 mg sodium. The Prince William Journal 3/8/95