Source: America's Favorite Food Associations

Linguine with Chicken and Caribbean Sauce
This spicy dish is excellent with a crusty loaf of bread.
Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes


1 pound linguine, uncooked (or spaghetti)
1 medium onion, quartered
1 two-inch piece fresh ginger, peeled
1/3 cup teriyaki sauce
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper, optional
1 pound boneless skinless chicken breasts
1 ten-ounce package frozen peas, thawed
1 red bell pepper, coarsely chopped
3 stalks celery, diced
1 cup low sodium chicken broth

Prepare pasta according to package directions. While pasta is cooking, preheat oven to 450 degrees. In a food processor or blender, puree together onion, ginger, teriyaki, thyme, and cayenne. 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.