2 oz boneless, skinless chicken breasts,, halved
8 oz spaghetti, uncooked
1 chicken bouillon cube
1 medium red bell pepper, trimmed and cut in, to strip
1 large leek, white part only, trimmed and, cut in 1-inch
THE SAUCE
1 tsp garlic powder
3 tsp ground ginger
1/8 tsp crushed rep pepper flakes
1 tsp dried thyme
2 tsp lime juice
3 tsp dijon mustard
2 tbsp soy sauce
2 tbsp rice vinegar
1/4 cup white cooking wine
2 tsp honey
1 olive oil
Directions
Combine the sauce ingredients, and set aside.
Put the leek and pepper in a large skillet with a little bit of olive
oil. Saute for about 3 minutes, just until the vegetables begin to
wilt. Remove vegetables from the skillet and set aside. Add chicken
to the skillet (and more olive oil, if necessary), and cook in the
vegetable juices until no longer pink. Add the sauce to the skillet.
Bring to a boil, and simmer on low heat for about 5 minutes. Prick
the chicken with a fork, to let the juices seep in. Add the
vegetables back into the skillet and cook for an additional 5
minutes, or until the chicken is cooked through.
While the chicken is simmering, bring a large pot of water to a boil
over high heat. Dissolve the bouillon cube in the water. Add the
spaghetti, and cook to desired doneness.
Transfer the pasta to a serving bowl. Arrange the chicken and
vegetables and sauce on top, and enjoy!
Source: Lisa Clarke
Servings: 4 servings
Chicken & Pasta In Ginger Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Pasta Sauce; Poultry
The History of Recipes
We are able to read the history of written recipes far back into the far past, certainly as far back as the early Egyptians, and maybe even further. Interesting though that maybe, these, ancient records were just basic pictorial recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to academics are a few tablets in ancient Sumerian which show the baking 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 and blissful. As we move into The time of the romans around 25BC a roman called Apicius created a number of documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main course and afters, something that is very familiar to us today. This early Roman chef tells us how the ancient Romans used a wide range of spices, including a few that will be familiar to modern cooks like bay, fennel and dill. As we move on, we find two interesting books dating from the 1300s : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the spicy food that appears on menues today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of the period. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from the Middle-East, including spices such as parsley, basil and rosemary. The introduction of these new herbs and spices led to a torrent in cookery books, some of which are now in private cookery archives. By the advent of the 20th century, cookbooks were in high demand, mostly due to increased literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Chicken & Pasta In Ginger Sauce recipe.
