Bow Ties with Asian Chicken

6 Servings

Ingredients:
1 pound bow ties, mostaccioli or other medium pasta shape, uncooked
4 tablespoons low sodium soy sauce
2 tablespoons honey
2 tablespoons lime juice
3 teaspoons Dijon mustard with seeds
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1/2 cup chicken broth or pasta cooking liquid *
2 small red bell peppers, cored, seeded and thinly sliced lengthwise
6 scallions, trimmed and thinly sliced
Freshly ground pepper
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, nonstick skillet. Cook over medium
heat until chicken is cooked through, about 4 minutes. Remove from the heat and pour in the
chicken broth.
PREPARE pasta according to package directions. Drain thoroughly in a colander. Return the pasta to the pot, add the 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 chopped fresh parsley.

* If you do not have chicken broth, ladle off and reserve 1/2 cup pasta cooking liquid just
before draining the pasta.

Spaghettini & Teriyaki Chicken Toss

6 servings

Ingredients:
1 tspn olive oil
3 chicken breast halves
1/2 tspn Mrs. Dash Original Seasoning
1/2 to 1 tspn crushed chilies or red pepper
1 small onion
1 small zucchini
1/2 green pepper
1/2 red pepper
10 mushrooms
12 ounces spaghettini
1 tblspn cornstarch
2 tblspn soy sauce
1/3 cup honey garlic sauce
1 10 ounce can chicken broth, divided
2 tspns curry powder
1 tblspn honey
1/2 tspn basil

HEAT oil in a pan at medium high heat. Cut chicken into bite size pieces and add to the pan. Season with seasoning and chilies; stir until the meat is cooked.
CHOP onion, zucchini and peppers. Add to pan. Wash and slice mushrooms, add to pan.
PLACE pasta in boiling water, stir and cook uncovered. Add cornstarch to a small bowl or measuring cup. Add soy sauce. Mix the honey garlic sauce and 1/4 cup chicken broth. Add to chicken and vegetables. Stir and leave to simmer.
RINSE the pasta and drain. Mix the following in a pasta pot at medium low heat: remaining 1 cup chicken broth, curry powder, honey, and basil. Stir together and return pasta to pot. Toss the pasta to coat in the spice broth.
Remove from heat. Serve over pasta.