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Linguine With Chicken And Caribbean Sauce from the Recipes EU Collection

 


Linguine With Chicken And Caribbean Sauce Recipe

...brought to you by Recipes EU



Linguine With Chicken And Caribbean Sauce
1 lb Linguine or Spaghetti OR Thin Spagh, uncooked
1 lb Boneless chicken breasts, (skinless)
10 oz Frozen peas, thawed
1 Red bell pepper coarsely chopped in - 1-inch pieces
3 Celery stalks, 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)


Prepare pasta according to package directions. While pasta is cooking,
preheat oven to 450 degrees 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.

Each serving provides: 495 Calories; 33.4 g Protein; 81.7 g Carbohydrates;
3 g Fat; 44.2 mg Cholesterol; 843 mg Sodium. Calories from Fat: 6%

Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted
with permission)

Converted by MC_Buster.

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Linguine With Chicken And Caribbean Sauce - a delicious recipe from Recipes.eu.com