Linguine With Chicken & Caribbean Sauce

Ingredients: Teaspoon Cayenne Pepper (optional) Oz Frozen Peas; Thawed Cup Low-sodium Chicken Broth Cup Spicy Teriyaki Sauce Each Red Bell Pepper Medium Onion; Quartered Lb Boneless Chicken Breasts Teaspoon Dried Thyme Each 2-inch Piece Fresh Ginger Each Celery Stalks; Diced Lb Linguine Or Spaghetti Makes:

Directions:

Prepare pasta according to package directions. While pasta is cooking, preheat oven to 450 degrees F. In a food processor or blender, puree together all the ingredients for the sauce. When the pasta is done, drain and rinse with cold water; drain again. Lay the chicken in a jellyroll pan and pour half the sauce over it. Bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking. Remove the chicken from the oven and slice it. In a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce. Arrange the chicken slices on top and serve. Each serving provides: 495 Calories; 33.4 g Protein; 81.7 g Carbohydrates; 3 g Fat; 44.2 mg Cholesterol; 843 mg Sodium. Calories from Fat: 6% Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)

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