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Linguine w/ Chicken and Caribbean Sauce




Source of Recipe


Karen


List of Ingredients




1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked
1 pound boneless, skinless chicken breasts
1 10-oz. package frozen peas, thawed
1 red bell pepper, coarsely chopped into 1-inch pieces
3 stalks celery, diced
1 cup low-sodium chicken broth

Sauce:

1 medium onion, quartered
1 2-inch piece fresh ginger, peeled
1/3 cup spicy teriyaki sauce
1 tsp. dried thyme
1/4 tsp. cayenne pepper (optional)


Recipe



Prepare pasta according to package directions. While pasta is cooking, preheat oven to 450-o F. In a food processor or blender, puree together all the ingredients for the sauce. When the pasta is done, drain and rinse with cold water; drain again.

Lay the chicken in a jellyroll pan and pour half the sauce over it. Bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking. Remove the chicken from the oven and slice it.

In a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce. Arrange the chicken slices on top and serve.


YIELD: 6 Servings