Honey Marinated Chicken With Penne And Vegetables
|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|
In a 3-quart casserole, mix the soy sauce, apple juice or pineapple juice, vinegar, honey, garlic, and ginger.
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.