Chicken & pasta in ginger sauce

Yield: 4 Servings

Ingredients:

2 oz Boneless skinless chicken -breasts halved
8 oz Spaghetti uncooked
1 Chicken bouillon cube
1 md Red bell pepper -trimmed and cut into strip
1 lg Leek

Instructions:

white part only -trimmed and cut in 1-inch -half rounds MMMMM-------------------------THE SAUCE------------------------------ 1 ts Garlic powder 3 ts Ground ginger 1/8 ts Crushed rep pepper flakes 1 ts Dried thyme 2 ts Lime juice 3 ts Dijon mustard 2 tb Soy sauce 2 tb Rice vinegar 1/4 c White cooking wine 2 ts Honey Olive oil 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. Arrange the chicken and vegetables and sauce on top and enjoy! Source: Lisa Clarke