Capelli d'angelo with thai chicken
Capelli d'angelo with thai chicken
Number: 374945
Your rating: /5
No ratings yet.. Be the first to rate!
Submitted by
Makes servings
  • 1 tbsp Oil, Vegetable
  • 1 lb Boneless, skinless chicken
  • -breasts, cubed
  • 1 large can Chicken broth (10 oz.)
  • 2 tbsp Liquid honey
  • 1 tbsp Soy sauce
  • 4 tbsp Peanut butter
  • 1 tbsp Corn Starch
  • 1 tsp Ground ginger
  • 1 -- Green onions, sliced
  • 12 -- Garlic
  • 0.5 -- Red pepper, cut into
  • -julienne strips
  • 1 pack (375 g) Catelli Capelli
  • -d'Angelo
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

User Reviews
Code CommentNameSourceCommentUser CommentDateUser Rate
No review for this recipe. Be the first one to review this recipe.
Recipes on this website are managed by CALCMENU Cloud , an advanced recipe management & edition tool for food professionals and recipe editors
Powered by