Recipe - Capelli Dangelo With Thai Chicken

1 tablespoon Vegetable oil
1 pound Boneless, skinless chicken
breasts, cubed
1 cn Chicken broth (10 oz.)
2 tablespoon Liquid honey
1 tablespoon Soy sauce
One fourth cup Peanut butter
1 tablespoon Corn starch
1 teaspoon Ground ginger
1 Green onions, cut or sliced up
2 Cloves garlic, minced
One half Red pepper, cut into
julienne strips
1 pack (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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini