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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
- 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.
- 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.
- 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.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 6 servings | |
| Calories 407 | |
| Calories from Fat 20 | 5% |
| Total Fat 2.31g | 3% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.02g | |
| Cholesterol 29mg | 10% |
| Sodium 728mg | 30% |
| Potassium 546mg | 16% |
| Total Carbs 69.11g | 18% |
| Dietary Fiber 5.6g | 19% |
| Sugars 8.41g | 6% |
| Protein 25.92g | 41% |
