1 pound bow ties, mostaccioli, or other medium pasta shape, uncooked
4 tablespoons soy sauce
2 tablespoons honey
2 tablespoons lime juice
3 teaspoons Dijon mustard
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1/2 cup chicken broth
2 small red bell peppers, cored, seeded, and thinly sliced lengthwise
* freshly ground pepper to taste
4 tablespoons chopped fresh parsley
Stir the soy sauce, honey, lime juice and mustard in a small bowl until the honey is dissolved. Add the chicken pieces and turn until coated with the marinade. Refrigerate for 30 minutes.
Transfer the chicken and marinade to a large, non-stick skillet. Cook over medium heat until chicken is cooked through, about 4 minutes. Remove from the heat and pour in the chicken broth.
Prepare the pasta according to package directions. Drain thoroughly in a colander. Return the pasta to the pot, add contents of the skillet, the red peppers, and the scallions. Heat to simmering over low heat. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls.
Sprinkle each serving with the chopped fresh parsley.
No Nutritional Information Available
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