Chicken and Pasta in Ginger Sauce

40 minutes Prep: 10 minutes Cook: 25 minutes

249 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	ounces	chicken breasts
8	ounces	spaghetti	uncooked
1	each	chicken bouillon cube
1	medium	sweet red bell pepper
1	large	leek	trimmed

Sauce
1	teaspoon	garlic powder
3	teaspoons	ginger	ground
1/8	teaspoon	red pepper flakes
1	teaspoon	thyme	dried
2	teaspoons	lime juice
3	teaspoons	dijon mustard
2	tablespoons	soy sauce
2	tablespoons	rice vinegar
1/4	cup	wine
2	teaspoons	honey

Directions

Combine the sauce ingredients, and set aside.

Put the leek and pepper in a large skillet with a little bit of olive oil.

Saute for about 3 minutes, just until the vegetables begin to wilt.

Remove vegetables from the skillet and set aside.

Add chicken to the skillet (and more olive oil, if necessary),

and cook in the vegetable juices until no longer pink.

Add the sauce to the skillet. Bring to a boil, and simmer on low heat for about 5 minutes.

Prick the chicken with a fork, to let the juices seep in.

Add the vegetables back into the skillet and cook for an additional 5 minutes, or until the chicken is cooked through.

While the chicken is simmering, bring a large pot of water to a boil over high heat.

Dissolve the bouillon cube in the water.

Add the spaghetti, and cook to desired doneness.

Transfer the pasta to a serving bowl.

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Nutrition Facts

Serving Size 120g

Amount per Serving

Calories 249 5% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 7mg	2%
Sodium 507mg	21%
Total Carbohydrate 48.0g	16%
Dietary Fiber 3.0g	11%
Sugars 6.0g
Protein 11.0g	22%

Vitamin A	19%		Vitamin C	65%
Calcium	2%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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