Instructions: 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 dAngelo according to package directions.

Spoon chicken mixture over Capelli dAngelo and serve topped with parsley.

Makes 6 servings.

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