Shelly's Recipe

LINGUINE WITH CHICKEN AND CARIBBEAN SAUCE

Category: Pasta - Meat

1 lb linguine or thin spaghetti, cooked al dente

Sauce
1 medium onion, quartered
1 (2 inch piece) fresh ginger, peeled
1/2 cup spicy teriyaki sauce
1 tsp dried thyme
1/4 tsp cayenne pepper
1 lb boneless, skinless chicken breasts
1 (10 oz) pkg frozen peas, thawed, drained
1 red bell pepper, coarsely chopped into 1 inch pieces
3 stalks celery, diced
1 cup chicken broth

While pasta is cooking, preheat oven to 450. Puree sauce ingredients in a food processor. When pasta is done drain and rinse with cold water; drain again.

Lay chicken in a jelly-roll pan and pour half the sauce over it and bake 15-18 minutes, turning halfway into cooking. Remove from oven and slice it.

In a large serving, toss pasta with vegetables, broth and remaining sauce. Arrange the chicken slices on top and serve. Serves 6