LINGUINE WITH CHICKEN AND CARIBBEAN SAUCE
1 pound Linguine, Spaghetti or Thin Spaghetti, uncooked
1 pound boneless, skinless chicken breasts
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
1 piece fresh ginger (2 inches), peeled
1/3 cup spicy teriyaki sauce
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional)
Prepare pasta according to package directions. While pasta is cooking, preheat oven to 450ÂºF. In a food processor or blender, purÃ©e 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.