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Categories:
chicken breasts chicken bouillon cubes sweet red bell peppers leeks garlic Ginger [ground] red pepper thyme lime juice Dijon mustard soy sauce rice vinegar wine honey
Viewed: 119 - Published at: 6 years agoIngredients
- 2 each chicken breasts
- 8 ounces spaghetti uncooked
- 1 each chicken bouillon cubes
- 1 medium sweet red bell peppers
- 1 large leeks trimmed
- 1 teaspoon garlic powder
- 3 teaspoons ginger ground
- 18 teaspoon red pepper flakes
- 1 teaspoon thyme dried
- 2 teaspoons lime juice
- 3 teaspoons dijon mustard
- 2 tablespoons soy sauce, tamari
- 2 tablespoons rice vinegar
- 1/4 cup wine
- 2 teaspoons honey
Method
- 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.
