TERIYAKI CHICKEN TOSS WITH SPAGHETTINI PASTA

TERIYAKI CHICKEN TOSS WITH SPAGHETTINI PASTA

 

Preheat oven to 375°
Place in a shallow baking dish: sprinkled with:	1 lb [450g] chicken breast, boneless, skinless seasoned pepper [Mrs. Dash] ½ to 1 tsp crushed chili
Roast 20 to 30 minutes until tender cooked. Remove from oven, slice in thin strips on diagonal.
Cook a la dente, rinse and drain:	350g spaghettini pasta
Rinse the pasta pot, and return to heat:	1 cup chicken broth 2 tsp curry 1 tbsp honey ½ tsp basil
Toss the pasta in the pot to coat with the spiced broth. Keep warm.
In a large skillet or wok over med-high heat, stir fry:	1 small onion, chopped 1 small zucchini, sliced ½ green pepper, cut in 2 cm pieces ½ red pepper, cut in 2 cm pieces mushrooms, quartered
In a prep bowl, whisk together:	1 tbsp cornstarch 2 tbsp soy sauce 1/3 cup V-H honey-garlic sauce ¼ cup chicken broth
Stir in the sliced roasted chicken and the sauce, stir until the sauce is simmered and thickened. Serve in pasta bowls over the spiced spaghettini