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Preparation
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In skillet, heat oil; saute 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
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