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  Capelli d'angelo with thai chicken
 
Yield: 6 Servings
 
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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