1 tb Vegetable oil

      1 lb Boneless, skinless chicken

           -breasts, cubed
      1 cn Chicken broth (10 oz.)

      2 tb Liquid honey

      1 tb Soy sauce

    1/4 c  Peanut butter

      1 tb Corn starch

      1 ts Ground ginger

      1    Green onions, sliced

      2    Cloves garlic, minced

    1/2    Red pepper, cut into

           -julienne strips
      1 pk (375 g) Catelli Capelli

           -d'Angelo
  In skillet, heat oil; saute chicken until golden. Remove chicken; set
  aside and keep warm. In clean skillet, combine broth, honey, and soy
  sauce; whisk in peanut butter, corn starch and ginger. Add green onions
  and garlic; cook stirring constantly, over low heat until blended and
  smooth. Add red pepper and reserved chicken; cook and stir until just
  bubbly and thickened. Cook
  Capelli d'Angelo according to package directions. Spoon chicken mixture
  over Capelli d'Angelo and serve topped with parsley.
  Makes 6 servings.