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 teaspoon 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.