Ingredients Jump to Instructions ↓

  1. 4 ounces corkscrew pasta

  2. 2 tablespoons olive oil

  3. 8 ounces boneless, skinless chicken breasts, cut into bite-sized strips

  4. 1 1/2 cups sliced red or green bell pepper

  5. 2 green onions, minced

  6. 1/2 cup pine nuts

  7. 2 teaspoons minced fresh gingerroot

  8. 1 clove garlic, minced

  9. 1 tablespoon soy sauce

  10. 1 tablespoon lemon juice

  11. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large pot of boiling water, cook pasta according to package directions; drain, keep warm.

  2. In a large skillet over medium heat, heat oil; add chicken, bell pepper and green onion. Cook about 3 minutes or until chicken loses its pink color. Add pine nuts, ginger and garlic; cook about 3 minutes more or until nuts are golden. Add soy sauce and lemon juice. Remove from heat.

  3. Place hot pasta in large bowl. Pour chicken mixture over pasta; add salt and pepper to taste. Toss well to coat with mixture. Serve at once.


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