Title: Chicken & pasta in ginger sauce
 Categories: Poultry, Kooknet
      Yield: 4 Servings
 
      2 oz Boneless, skinless chicken
           -breasts, halved
      8 oz Spaghetti, uncooked
      1    Chicken bouillon cube
      1 md Red bell pepper,
           -trimmed and cut into strip
      1 lg Leek, white part only,
           -trimmed and cut in 1-inch
           -half rounds

MMMMM-------------------------THE SAUCE------------------------------
      1 ts Garlic powder
      3 ts Ground ginger
    1/8 ts Crushed rep pepper flakes
      1 ts Dried thyme
      2 ts Lime juice
      3 ts Dijon mustard
      2 tb Soy sauce
      2 tb Rice vinegar
    1/4 c  White cooking wine
      2 ts Honey
           Olive oil
 
  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!