Chicken And Pasta In Ginger Sauce Recipe
Servings: 4
Ingredients
- 2 x Boneless, skinless chicken breasts, halved
- 8 ounce Spaghetti, uncooked
- 1 x Chicken bouillon cube
- 1 med Red bell pepper, trimmed and cut into strips
- 1 lrg Leek, white part only, trimmed and cut in 1-inch half rounds Extra virgin olive oil
- 1 tsp Garlic pwdr
- 3 tsp Grnd ginger
- 1/8 tsp Crushed rep pepper flakes
- 1 tsp Dry thyme
- 2 tsp Lime juice
- 3 tsp Dijon mustard
- 2 Tbsp. Soy sauce
- 2 Tbsp. Rice vinegar
- 1/4 c. White cooking wine
- 2 tsp Honey
Directions
- Combine the sauce ingredients, and set aside.
- Put the leek and pepper in a large skillet with a little bit of extra virgin olive oil.
- Saute/fry for about 3 min, just till the vegetables begin to wilt. Remove vegetables from the skillet and set aside. Add in chicken to the skillet (and more extra virgin olive oil, if necessary), and cook in the vegetable juices till no longer pink. Add in the sauce to the skillet. Bring to a boil, and simmer on low heat for about 5 min. Prick the chicken with a fork, to let the juices seep in. Add in the vegetables back into the skillet and cook for an additional 5 min, or possibly till the chicken is cooked through.
- While the chicken is simmering, bring a large pot of water to a boil over high heat. Dissolve the bouillon cube in the water. Add in the spaghetti, and cook to desired doneness.
- Transfer the pasta to a serving bowl. Arrange the chicken and vegetables and sauce on top, and enjoy!
- Notes from the Chef: "I cannot believe I never posted this here - it's one of my favorite meals. I was looking for it in MMDOOR, because I wanted to repost it, but it wasn't there, since it turns out I never posted it in the first place! ANyway, here it is. I based it on another recipe, that was also good, and I'll post which one after this. Oh, by the way, I was out of honey this time, so I substitited an equal amount of brown sugar. It tasted just as good." - Lisa
- 97
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 288 | |
| Calories from Fat 16 | 6% |
| Total Fat 1.82g | 2% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 13mg | 4% |
| Sodium 797mg | 33% |
| Potassium 363mg | 10% |
| Total Carbs 50.68g | 14% |
| Dietary Fiber 2.9g | 10% |
| Sugars 6.33g | 4% |
| Protein 15.21g | 24% |
