1/4 teaspoon crushed red pepper flakes (add more to really spice it up!)
2 cups penne pasta (unprepared)
1/4 in ch peeled, grated gingerroot
2 garlic cloves
1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs or breast halves, cut into bite-sized squares
1 large red bell pepper, cut into bite-sized squares 1/3 cup dry-roasted peanuts
1/8 cup pine nuts
1 small can of pineapple chunks (in juice), drained
2 medium green onions, sliced
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Let's Make It
1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside. In separate pot, boil water and prepare pasta as described on package.
2. Place peeled gingerroot and garlic in food processor to shred (or finely chop the ginger and mince the garlic).
3. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat sides. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts, pine nuts and pineapple chunks. Sprinkle with onions. Drain cooked penne pasta and toss with chicken mixture.