How To make Capelli D'Angelo with Thai Chicken
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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Angel hair, very tiny and quick-cooking (blink, and its done!) works its heavenly magic in this meal, a celestial charmer that satiates and delights. Chicken is crusted with Asiago and roasted in the oven, the cheese keeping the tenderness and the juices in. We're three sentences in, and we haven't even mentioned the creamy, rich sauce, with yummy shrooms. And the whole thing's dusted with crunchy breadcrumbs. Heavenly.
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2 Servings, 719 KCal/Serving
35 - 45 Minutes
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#homechef #italian #chicken #pasta
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