2 oz boneless, skinless chicken breasts,, halved
8 oz spaghetti, uncooked
1 chicken bouillon cube
1 medium red bell pepper, trimmed and cut in, to strip
1 large leek, white part only, trimmed and, cut in 1-inch
THE SAUCE
1 tsp garlic powder
3 tsp ground ginger
1/8 tsp crushed rep pepper flakes
1 tsp dried thyme
2 tsp lime juice
3 tsp dijon mustard
2 tbsp soy sauce
2 tbsp rice vinegar
1/4 cup white cooking wine
2 tsp honey
1 olive oil
A Recipe for
Chicken & Pasta In Ginger Sauce
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
This Recipe for Chicken & Pasta In Ginger Sauce is one of thousands in the Recipes-to-go Ethnic Cookbook.
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
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If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
This is a recipe for Chicken & Pasta In Ginger Sauce from the recipe cookbook of Recipes-to-go (Ethnic)
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
Herb Tip |
Food Tip |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
Combine the sauce ingredients, and set aside.
Put the leek and pepper in a large skillet with a little bit of olive
oil. Saute for about 3 minutes, just until the vegetables begin to
wilt. Remove vegetables from the skillet and set aside. Add chicken
to the skillet (and more olive oil, if necessary), and cook in the
vegetable juices until no longer pink. Add the sauce to the skillet.
Bring to a boil, and simmer on low heat for about 5 minutes. Prick
the chicken with a fork, to let the juices seep in. Add the
vegetables back into the skillet and cook for an additional 5
minutes, or until 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 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!
Source: Lisa Clarke
Serves: 4
Chicken & Pasta In Ginger Sauce Recipe brought to you by Recipes To-Go