Servings: 4

INGREDIENTS:

• 2 oz boneless, skinless chicken breasts, halved
• 8 oz spaghetti, uncooked
• 1 chicken bouillon cube
• 1 medium red bell pepper, trimmed and cut into strips
• 1 large leek, white part only, trimmed and cut into 1-inch half rounds

SAUCE INGREDIENTS:

• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon dried thyme
• 1 teaspoon lime juice
• 1 teaspoon Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1/4 cup white cooking wine
• 1 teaspoon honey
• Olive oil

INSTRUCTIONS:

1. Prepare the Sauce:
   • In a small bowl, combine the garlic powder, ground ginger, crushed red pepper flakes, dried thyme, lime juice, Dijon mustard, soy sauce, rice vinegar, white cooking wine, and honey. Set aside.
2. Cook the Vegetables and Chicken:
   • In a large skillet, heat a little olive oil over medium heat.
   • Add the leek and red bell pepper to the skillet and sauté for about 3 minutes, until the vegetables begin to wilt. Remove the vegetables from the skillet and set aside.
   • Place the chicken in the skillet (add more olive oil if necessary) and cook in the vegetable juices until it is no longer pink.
   • Add the prepared sauce to the skillet, bring to a boil, and then simmer on low heat for about 5 minutes. Prick the chicken with a fork to allow the sauce to seep in.
   • Return the sautéed vegetables to the skillet and cook for an additional 5 minutes, or until the chicken is cooked through.
3. Cook the Spaghetti:
   • While the chicken is simmering, bring a large pot of water to a boil over high heat.
   • Dissolve the chicken bouillon cube in the boiling water.
   • Add the spaghetti to the boiling water and cook until it reaches the desired doneness.
4. Assemble and Serve:
   • Transfer the cooked spaghetti to a serving bowl.
   • Arrange the cooked chicken, sautéed vegetables, and sauce on top of the spaghetti.
   • Serve and enjoy!

Here are some additional details about this dish:

• Chicken and Vegetables: The boneless, skinless chicken breasts are halved for quicker and more even cooking. They are cooked in a skillet along with red bell pepper strips and leeks. The red bell pepper adds a vibrant color and a hint of sweetness, while the leeks provide a mild onion-like flavor. Sautéing the vegetables before cooking the chicken helps retain their crispness and enhances their natural flavors.
• Homemade Sauce: The sauce is made from a blend of spices and condiments. It includes garlic powder, ground ginger, crushed red pepper flakes, dried thyme, lime juice, Dijon mustard, soy sauce, rice vinegar, white cooking wine, honey, and a touch of olive oil. This combination of ingredients creates a savory, tangy, and slightly spicy sauce that infuses the chicken and vegetables with delicious flavors.
• Spaghetti: The spaghetti serves as a base for the chicken, vegetables, and sauce. It is cooked separately in boiling water that has been flavored with a chicken bouillon cube, which adds depth of flavor to the pasta. The spaghetti is cooked until it reaches the desired doneness, and then it is drained and transferred to a serving bowl.
• Assembling and Serving: Once the spaghetti is cooked and drained, it is placed in a serving bowl. The cooked chicken, sautéed vegetables, and sauce are then arranged on top of the spaghetti. This presentation ensures that every bite of pasta is accompanied by the flavorful chicken, vegetables, and sauce. The combination of textures, flavors, and colors creates an enticing and satisfying dish.