*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       oz           Boneless, skinless chicken
                         -breasts, halved
    8       oz           Spaghetti, uncooked
    1                    Chicken bouillon cube
    1       md           Red bell pepper,
                         -trimmed and cut into strip
    1       lg           Leek, white part only,
                         -trimmed and cut in 1-inch
                         -half rounds
                         -----THE SAUCE-----
    1       t            Garlic powder
    3       ts           Ground ginger
      1/8   ts           Crushed rep pepper flakes
    1       t            Dried thyme
    2       ts           Lime juice
    3       ts           Dijon mustard
    2       tb           Soy sauce
    2       tb           Rice vinegar
      1/4   c            White cooking wine
    2       ts           Honey
                         Olive oil
   Combine the sauce ingredients, and set aside.
   Put the leek and pepper in a large skillet with a
   little bit of olive oil. Saute for about 3 minutes,
   just until the vegetables begin to wilt. Remove
   vegetables from the skillet and set aside.  Add
   chicken to the skillet (and more olive oil, if
   necessary), and cook in the vegetable juices until no
   longer pink.  Add the sauce to the skillet. Bring to a
   boil, and simmer on low heat for about 5 minutes.
   Prick the chicken with a fork, to let the juices seep
   in.  Add the vegetables back into the skillet and cook
   for an additional 5 minutes, or until the chicken is
   cooked through.
   While the chicken is simmering, bring a large pot of
   water to a boil over high heat.   Dissolve the
   bouillon cube in the water. Add the spaghetti, and
   cook to desired doneness.
   Transfer the pasta to a serving bowl. Arrange the
   chicken and vegetables and sauce on top, and enjoy!
   Source: Lisa Clarke
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