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Honey Marinated Chicken With Penne And Vegetables Recipe
|Soy sauce||1⁄4 Cup (4 tbs)|
|Apple juice/Pineapple juice||1⁄4 Cup (4 tbs)|
|Rice wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Ground ginger||1⁄2 Teaspoon|
|Chicken pieces||3 Pound|
|Penne pasta||1 1⁄2 Cup (24 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Minced fresh parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 2372 Calories from Fat 440
% Daily Value*
Total Fat 49 g74.9%
Saturated Fat 11.6 g58%
Trans Fat 0 g
Cholesterol 952.4 mg
Sodium 4771.2 mg198.8%
Total Carbohydrates 150 g50.1%
Dietary Fiber 10.3 g41.1%
Sugars 54.1 g
Protein 314 g628.9%
Vitamin A 274.3% Vitamin C 117.2%
Calcium 25.5% Iron 101.4%
*Based on a 2000 Calorie diet
Add the chicken pieces to the dish and turn to coat them on all sides with the sauce.
Cover and refrigerate for at least 2 hours.
Remove the chicken and discard the marinade.
Arrange the pieces in a 7" X 11" baking dish with the thickest parts facing the outside of the dish.
Cover with wax paper.
Microwave on high for 20 to 25 minutes, rotating the dish twice during this time and rearranging the pieces so the less cooked portions are toward the outside of the dish.
The chicken should be tender and the juices should run clear when the chicken is pierced with a fork.
Cover with foil and let stand for 5 minutes.
Using a vegetable peeler, pare very long thin ribbons from the carrot.
Cook the pasta in a large pot of boiling water for 6 minutes.
Add the carrots and peas to the water.
Cook for another 2 minutes, or until the pasta is just tender.
Drain and place in a large bowl.
Toss with the parsley and margarine or butter.
Serve with the chicken.