Oriental Rigatoni With Chicken
|Rigatoni||8 Ounce (Cooked, Drained)|
|Chicken breasts||1 Pound (Skinless And Boneless)|
|Vegetable oil||1 Teaspoon|
|Green onion||1 Bunch (100 gm), cut 1-inch diagonals|
|Pineapple juice||355 Milliliter (1 1/2 Cups)|
|Root ginger||15 Milliliter (1 Tablespoon)|
|Honey||15 Milliliter (1 Tablespoon)|
|Butter/Margarine||15 Milliliter (1 Tablespoon)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Cilantro/1 teaspoon dried cilantro||15 Milliliter, chopped (1 Tablespoon)|
|Pine nuts||15 Milliliter (1 Tablespoon)|
Prepare pasta according to package directions, drain.
Brush the chicken with the vegetable oil and season with the cayenne pepper.
Bake at 350°F (180°C) until cooked through, about 30 minutes.
During the last 10 minutes, place the green onions in the pan.
Combine the pineapple juice, ginger and honey in a small saucepan.
Bring to a boil over medium-high heat and reduce by half.
Whisk in the butter or margarine and the lemon juice.
Toss together the pasta with the chicken and scallions and add the sauce.
Garnish with the cilantro and pine nuts.