Linguine with chicken & caribbean sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Linguine with chicken & caribbean sauce
  Linguine    Chicken    Sauces    Caribbean    Poultry    Pasta  
Last updated 6/12/2012 1:27:32 AM. Recipe ID 62465. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Linguine with chicken & caribbean sauce
 Categories: Poultry, Pasta, Quick
      Yield: 6 Servings
 
      1 lb Linguine or Spaghetti
           -OR Thin Spaghetti,
           - uncooked
      1 lb Boneless chicken breasts
           -(skinless)
     10 oz Frozen peas; thawed
      1    Red bell pepper
           -- coarsely chopped
           -- into 1-inch pieces
      3    Celery stalks; diced
      1 c  Low-sodium chicken broth

MMMMM---------------------------SAUCE--------------------------------
      1 md Onion; quartered
      1    2-inch piece fresh ginger
           -- peeled
    1/3 c  Spicy teriyaki sauce
      1 ts Dried thyme
    1/4 ts 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%
  
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 62465 (Apr 03, 2005)

[an error occurred while processing this directive]