1 tbsp vegetable oil
1 lb boneless, skinless chicken breasts,, cubed
1 can chicken broth (10 oz.)
2 tbsp liquid honey
1 tbsp soy sauce
1/4 cup peanut butter
1 tbsp corn starch
1 tsp ground ginger
1 green onions, sliced
2 cloves garlic, minced
1/2 red pepper, cut into julienne strip, s
1 package (375 g) catelli capelli d'angelo
Directions
In skillet, heat oil; saute chicken until golden. Remove chicken; set
aside and keep warm. In clean skillet, combine broth, honey, and soy
sauce; whisk in peanut butter, corn starch and ginger. Add green
onions and garlic; cook stirring constantly, over low heat until
blended and smooth. Add red pepper and reserved chicken; cook and
stir until just bubbly and thickened. Cook
Capelli d'Angelo according to package directions. Spoon chicken
mixture over Capelli d'Angelo and serve topped with parsley.
Makes 6 servings.
Servings: 6 servings
Capelli D'angelo With Thai Chicken Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Poultry; Thai
The History of Recipes
Recipes as a concept can be found way back into antiquity, at least as far into history as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these old records were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to historians is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Moving on, there were a couple of interesting books from the 1300s ; one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian curry that is familiar to us all today, but instead descriptions of the types of food prepared for the rich and powerful of the time. During the following few centuries, the rich and powerful families of Wesstern Europe competed with each other to offer the best banquets, and as a consequence, chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brings us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Capelli D'angelo With Thai Chicken recipe.
