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Receta Linguine With Chicken And Caribbean Sauce
by Global Cookbook

Linguine With Chicken And Caribbean Sauce
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  Raciónes: 6

Ingredientes

  • 1 lb Linguine, Spaghetti or possibly Thin Spaghetti - uncooked
  • 1 lb boneless, skinless chicken breasts
  • 1 x (10-oz) package frzn peas -- thawed
  • 1 x red bell pepper -- coarsely minced into 1 inch pcs
  • 3 stalk celery -- diced
  • 1 c. low-sodium chicken broth
  • 1 med onion -- quartered
  • 1 piece fresh ginger (2 inches) -- peeled
  • 1/3 c. spicy teriyaki sauce
  • 1 tsp dry thyme
  • 1/4 tsp cayenne pepper (optional)

Direcciones

  1. Prepare pasta according to package directions. While pasta is cooking, preheat oven to 450 degrees F. In a food processor or possibly blender, puree together all the ingredients for the sauce. When the pasta is done, drain and rinse with cool water; drain again.
  2. Lay the chicken in a jellyroll pan and pour half the sauce over it. Bake 15 to 18 min, or possibly till chicken is cooked through, turning halfway into cooking.
  3. Remove the chicken from the oven and slice it.
  4. 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.
  5. Yield: 6 servings.