Linguine With Chicken And Caribbean Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb linguine or 1 lb spaghetti or 1 lb thin spaghetti, uncooked
• 1 lb boneless skinless chicken breast
• 1 (10 ounce) package frozen peas, thawed
• 1 red bell pepper, coarsely chopped into 1-inch pieces
• 3 stalks celery, diced
• 1 cup low sodium chicken broth
• 1 medium onion, quartered
• fresh ginger, peeled
• 1/3 cup spicy teriyaki sauce
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)

Recipe

• 1 prepare pasta according to package directions.
• 2 while pasta is cooking, preheat oven to 450°f.
• 3 in a food processor or blender, puree together all the ingredients for the sauce.
• 4 when the pasta is done, drain and rinse with cold water; drain again.
• 5 lay the chicken in a jellyroll pan and pour half the sauce over it.
• 6 bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking.
• 7 remove the chicken from the oven and slice it.
• 8 in a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce.
• 9 arrange the chicken slices on top and serve.