Served as main course. Non-vegetarian dish.

2 Boneless, skinless Chicken Breasts, halved

8 oz Spaghetti, uncooked

1 Chicken Bouillon cube

1 Red Bell Pepper, trimmed and cut into strips

1 Leek, white part only, trimmed and cut in 1-inch half rounds

Olive Oil

THE SAUCE

1 teaspoon Garlic powder

3 teaspoon Ground Ginger

1/8 teaspoon Crushed red Pepper flakes

1 teaspoon Dried Thyme

2 teaspoon Lime Juice

3 teaspoon Dijon Mustard

2 Tablespoon Soy Sauce

2 Tablespoon Rice Vinegar

1/4 cup White cooking Wine

2 teaspoon Honey

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

Serves: 4

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