Ingredients:
8 ounces fusilli or 8 ounces other spiral shaped pasta
2 tablespoons olive oil
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 cup red bell peppers, thinly slivered
1 cup green bell peppers, thinly slivered
6 green onions, sliced with some of the green
4 teaspoons fresh ginger, minced
2 -3 garlic cloves, minced
1 cup pine nuts
2 tablespoons soy sauce
2 tablespoons lemon juice or 2 tablespoons lime juice
salt and pepper, to taste
Directions:
In a large pot, cook pasta according to directions.
In a 325F oven lightly toast the pine nuts for 5-7 minutes, or until a light golden-brown.
In a large skillet or wok, heat oil.
Saute chicken with peppers and onions for 5 minutes.
Add ginger, garlic, and pine nuts and saute for about 5 more minutes more.
Add soy sauce and lemon or lime juice and remove from heat.
Drain pasta well and place in a large bowl.
Pour chicken mixture over pasta and add salt and pepper to taste or you can add the cooked pasta directly to the wok or skillet.
Toss well to coat with chicken mixture–serve at once.
Servings: 6-8
Time preparation: 20 min.
Time total: 30 min.