Capelli D'angelo With Thai Chicken 1.00 tablespoon vegetable oil 1.00 lb boneless, skinless chicken breasts, cubed 1.00 can chicken broth (10 oz.) 2.00 tablespoon liquid honey 1.00 tablespoon soy sauce 0.25 cup peanut butter 1.00 tablespoon corn starch 1.00 teaspoon ground ginger 1.00 green onions, sliced 2.00 cloves garlic, minced 0.50 red pepper, cut into julienne strip s 1.00 pkg (375 g) catelli capelli d'angelo In skillet, heat oil sauté chicken until golden. Remove chicken set aside and keep warm. In clean skillet, combine broth, honey, and soy sauce whisk in peanut butter, corn starch and ginger. Add green onions and garlic cook stirring constantly, over low heat until blended and smooth. Add red pepper and reserved chicken cook and stir until just bubbly and thickened. Cook Capelli d'Angelo according to package directions. Spoon chicken mixture over Capelli d'Angelo and serve topped with parsley. Makes 6 servings. Yield: 6 servings