San Francisco Pasta with Chicken

SERVES: 4

COOK TIME: 30 Min

Enjoy the "City By The Bay" melting pot of flavors with our salute to the Asian cooking influence from San Franciso's Chinatown. Our San Franciso Pasta and Chicken will earn you raves!

What You'll Need

1/2 pound (8 ounces) spiral-shaped pasta
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1 teaspoon vegetable oil
1/8 teaspoon cayenne pepper
1 bunch scallions, cut diagonally into 1-inch slices
1 cup pineapple juice
1 tablespoon honey
1 1/2 teaspoon ground ginger or 1 tablespoon grated fresh ginger
1 tablespoon soy sauce
1/4 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 tablespoon butter
2 teaspoons hoisin sauce
1/4 teaspoon salt

What to Do

Preheat oven to 350 degrees F.
In a large pot of boiling water, cook pasta to desire doneness; drain. Place pasta in a large bowl; keep warm and set aside.
Place chicken in an 8-inch square baking pan, brush with oil, and sprinkle with cayenne pepper, then scallions. Bake 10 to 15 minutes, or until chicken is done. Set aside to cool.
Meanwhile, in a small saucepan, combine pineapple juice, honey , ginger, soy sauce, sesame oil, and cornstarch. Bring to a boil, then whisk in lemon juice and butter; mix well and remove from heat.
Add chicken to the pasta, then add pineapple juice mixture, hoisin sauce, and salt; toss to mix thoroughly. Serve immediately.

Notes

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 457
Calories from Fat 77
Total Fat 8.5g 13 %
Saturated Fat 2.7g 14 %
Trans Fat 0.1g 0 %
Protein 33g 65 %

Amount Per Serving % Daily Value *
Cholesterol 80mg 27 %
Sodium 602mg 25 %
Total Carbohydrates 61g 20 %
Dietary Fiber 3.1g 12 %
Sugars 14g 0 %

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yoyo1198

Jul 11, 2012

There is nothing as unappetizing as a slab of whit, dry chicken breast. Use 3-4 pieces of chicken thigh meat here and I guarantee that this dish will be more flavorful.