NVDAILY.COM | Reader Recipes
Posted October 23, 2009 | Leave a comment
Thai Chicken With Linquini
1 lb. chicken breasts, cut into 1-inch pieces
In a saucepan, sauté the chicken in the olive oil. Remove the chicken from the pan and keep warm. Add the broth, honey, and soy sauce to the pan. Whisk in the peanut butter, cornstarch, and ginger. Add the green onions and garlic, stirring constantly over low heat until blended. Add the red pepper and cooked chicken. Cook until the sauce has thickened. Serve over warm linguini.
Jane Kallenborn - Woodstock
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