Linguine With Chicken & Caribbean Sauce

Ingredients

• 1 lb linguine or spaghetti or thin spaghetti, uncooked

Sauce

• 1 medium onion, quartered

• 1 (2 inch) piece fresh ginger, peeled
• 1/3 cup spicy teriyaki sauce
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)
• 1 lb boneless skinless chicken breast

• 1 (10 ounce) package frozen peas, thawed
• 1 red bell pepper, coarsely chopped into 1 inch pieces
• 3 stalks celery, diced
• 1 cup low sodium chicken broth

Directions

1. 1

   Prepare pasta according to package directions.

2. 2

   While pasta is cooking, preheat oven to 450 degrees.

3. 3

   In a food processor or blender, puree together all the ingredients for the sauce.

4. 4

   When the pasta is done, drain and rinse with cold water; drain again.

5. 5

   Lay the chicken in a jellyroll pan and pour half the sauce over it.

6. 6

   Bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking.

7. 7

   Remove the chicken from the oven and slice it.

8. 8

   In a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce.

9. 9

   Arrange the chicken slices on top and serve.