Gourmet Chef Recipes:
Main Ingredient:  Bean and Legumes  Beef  Berries  Bread and Stuffing  Cheese, Egg and Dairy  Chicken  Chocolate  Fish  Fruit  Lamb  Pasta  Pork  Potato  Rice and Grains  Shellfish  Turkey  Vegetable
Cuisines:  Asian  Cajun & Creole  Caribbean  Chinese  French  German  Greek  Indian  International  Italian  Japanese  Mexican  Pacific Rim  Spanish
Holidays and Events:  Brunch  Christmas  Cinco de Mayo  Cocktail Party  Comfort Food  Easter  4th of July  Halloween  Hanukkah  Labor Day  Memorial Day  New Years  Passover  St. Patrick's Day  Thanksgiving
Dish:  Appetizer  Condiment  Dessert  Marinade  Salad  Sandwich  Sauce  Soup  Vegetarian
 
  Home > Pasta Recipes > Bow Ties with Asian Chicken
 


Bow Ties with Asian Chicken

  
   
   
   
Ingredients -  
   

1 pound Bow Ties, mostaccioli or other medium pasta shape, uncooked
4 tablespoons Low-Sodium Soy Sauce
2 tablespoons Honey
2 tablespoons Lime Juice
3 teaspoons Dijon Mustard with seeds
1 pound Boneless, Skinless Chicken Breasts, cut into 1/2 inch cubes
1/2 cup Chicken Broth
2 small Red Bell Peppers, cored, seeded and thinly sliced lengthwise
6 Scallions, trimmed and thinly sliced
Fresh Ground Black Pepper
4 tablespoons chopped Fresh Parsley

  
   
Preparation:  
   

Stir the soy sauce, honey, lime juice and mustard in a small bowl until the honey is dissolved. Add the chicken pieces and turn until coated with the marinade. Refrigerate for 30 minutes. Transfer the chicken and marinade to a large, nonstick skillet. Cook over medium heat until chicken is cooked through, about 4 minutes. Remove from the heat and pour in the chicken broth. Prepare pasta according to package directions. Drain thoroughly in a colander. Return the pasta to the pot, add the contents of the skillet, the red peppers and the scallions. Heat to simmering over low heat. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls. Sprinkle each serving with chopped fresh parsley.

* If you do not have chicken broth, ladle off and reserve 1/2 cup pasta cooking liquid just before draining the pasta.