Linguine With Chicken and Caribbean Sauce

Name: Linguine With Chicken and Caribbean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 lb spaghetti or 1 lb thin spaghetti, uncooked; 1 lb boneless skinless chicken breast; 1 (10 ounce) package frozen peas, thawed; 1 red bell pepper, coarsely chopped into 1-inch pieces; 3 stalks celery, diced; 1 cup low sodium chicken broth; 1 medium onion, quartered; fresh ginger, peeled; 1/3 cup spicy teriyaki sauce; 1 teaspoon dried thyme; 1/4 teaspoon cayenne pepper (optional)

Submitted by RedSoxsNation 33fan

"Fun food for Caribbean night."

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photo by CarolAT

Ready In:: 45mins
Ingredients:: 11
Serves:: 6

ingredients

1 1 lb spaghetti or 1 lb thin spaghetti, uncooked
1 lb boneless skinless chicken breast
1 (10 ounce) package frozen peas, thawed
1 red bell pepper, coarsely chopped into 1-inch pieces
3 stalks celery, diced
1 cup low sodium chicken broth
Sauce
1 medium onion, quartered
fresh ginger, peeled
¹⁄₃ cup spicy teriyaki sauce
1 teaspoon dried thyme
¹⁄₄ teaspoon cayenne pepper (optional)

directions

Prepare pasta according to package directions.
While pasta is cooking, preheat oven to 450°F.
In a food processor or blender, puree together all the ingredients for the sauce.
When the pasta is done, drain and rinse with cold water; drain again.
Lay the chicken in a jellyroll pan and pour half the sauce over it.
Bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking.
Remove the chicken from the oven and slice it.
In a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce.
Arrange the chicken slices on top and serve.

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Reviews

This recipe did not turn out like I would have hoped. I really liked the flavor of the chicken with the Caribbean sauce. However, I did not like it paired with the cold linguine and peas. I would have preferred to have the pasta and ingredients served warm. Made for Fall PAC 2008.

CarolAT

RECIPE SUBMITTED BY

RedSoxsNation 33fan

Brookline, 69

I live in a small town in Massachuesetts. I was born in a small town in Vermont, raised in a small town in New Hampshire. I moved to the city during my twenties, that was a culture change. Now I'm happy to be back in a small town. I'm all about New England. I'm always looking for a good recipe to cook or bake. Comfort food during the long cold winters and clambakes items for the summer. I work as a function manager and am getting ideas from the chef who works here. The best advice she has given me has been, a recipe is just a guideline. You can add and subtract whatever you want. I have been able to find an awesome red sauce recipe from scratch sent to me via recipezaar member and fellow Red Soxs Fan! I learned how to cook out of pure self defense. As much as I love my mother, she can't cook. Unfortuantely my younger sister has obtained my mother's cooking skills. My father's mother who lived with us growing up couldn't cook either. She could bake. THAT she was good at. My mother would microwave EVERYTHING, including roast beef. Even to this day, Roast beef in the microwave for 15 minutes and its done. Its not exactly tasty. My grandmother would boil everything to the point of non-chewable. I refuse to use the microwave unless it is reheating something. The foodnetwork channel is my all time favorite channel. I love Paula Deen and Tyler Florence, although I wish his new show would stop making me dizzy with the camera shots moving so quickly around the set. Its funny to go to parties and bring something that I made. Most of my friends are all married with children and are always impressed that I can cook. Especially my childihood friends who know exactly how my mother cooks. :-) I've brought many items where I got the recipes for this website and have gotten others hooked on this website as well.

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