Chicken and Pasta in Ginger Sauce (#1790)

Serves
Ready
4
35
Minutes
Prep
Cook
10
Minutes
25
Minutes
Categories
Pastas Main
Share This Recipe

Ingredients

  • 2 Chicken Breasts
  • 8 oz Spaghetti uncooked
  • 1 Chicken Bouillon Cubes
  • 1 medium Sweet Red Bell Peppers
  • 1 large Leeks trimmed

Sauce

  • 1 tsp Garlic Powder
  • 3 tsp Ginger ground
  • 1/8 tsp Red Pepper Flakes
  • 1 tsp Thyme dried
  • 2 tsp Lime Juice
  • 3 tsp Dijon Mustard
  • 2 tablespoons Tamari Soy Sauce
  • 2 tablespoons Rice Vinegar
  • 1/4 cup Wine
  • 2 tsp Honey

Directions

  1. Combine the sauce ingredients, and set aside.
  2. Put the leek and pepper in a large skillet with a little bit of olive oil.
  3. Sauté for about 3 minutes, just until the vegetables begin to wilt.
  4. Remove vegetables from the skillet and set aside.
  5. Add chicken to the skillet (and more olive oil, if necessary), and cook in the vegetable juices until no longer pink.
  6. Add the sauce to the skillet. Bring to a boil, and simmer on low heat for about 5 minutes.
  7. Prick the chicken with a fork, to let the juices seep in.
  8. Add the vegetables back into the skillet and cook for an additional 5 minutes, or until the chicken is cooked through.
  9. While the chicken is simmering, bring a large pot of water to a boil over high heat.
  10. Dissolve the bouillon cube in the water.
  11. Add the spaghetti, and cook to desired doneness.
  12. Transfer the pasta to a serving bowl.
Source: {{url}}