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Ingredients
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2 boneless, skinless chicken easts, cut into bite sized pieces
2 Tbsp. olive oil
1/2 inch knob, fresh ginger, peeled and minced
1 clove garlic, minced
½ lb. angel hair pasta
1 red bell pepper, chopped
1 small head of occoli crowns
1 - 2 carrots, peeled and chopped
2 Tbsp. hoisin sauce
2 Tbsp. soy sauce
¼ cup chicken oth
1 tsp. cornstarch
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Directions
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Cook your pasta in large pot of water according to package instructions. In a large sauce pan over medium high heat, pour in one tablespoon olive oil. Once it heats up, add in the ginger and garlic. Cook for one minute until fragrant. Add in the pepper and carrot. Cook 5 to 6 minutes. Transfer from skillet and set aside. Heat up the second tablespoon. of olive oil. Add in your chicken pieces. Cook through until chicken has an internal temperature of 165 degrees. Add veggies back into the pan and stir to combine with the chicken. Pour occoli in with the chicken mixture and cover the pan, reducing heat to medium low. Cook for 5 to 10 minutes until the occoli is tender. In a small bowl, mix hoisin sauce, soy sauce, chicken oth and cornstarch until well combined. Add pasta to a large serving bowl. Pour in the veggies, chicken and sauce and toss well to combine. Makes 4 servings.
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