Ingredients

16 OZ ANGEL HAIR PASTA (YOUR FAVORITE PASTA)

MARINADE CHICKEN

4 SKINLESS, BONELESS CHICKEN THIGHS OR BREASTS - CHOPPED

1 TABLESPOON BASIL

2 TABLESPOONS GARLIC, CHOPPED (JARS WOULD WORK)

1/2 CUP OLIVE OIL

SAUCE

2 CANS LOW SALT CHICKEN BROTH

1 CUP ORANGE JUICE

1/2 CUP SUGAR

6 TABLESPOONS UNSALTED BUTTER

4 TEASPOONS FRESH GINGER PEELED AND GRATED

2 TABLESPOONS TAMARIND PASTE OR CHUTNEY

2 ONIONS, SLICED

SALT AND PEPPER TO TASTE

Preparation

  1. PLACE CHICKEN IN BOWL AND MARINADE WITH OLIVE OIL, GARLIC, BASIL AND SALT AND PEPPER. PLACE IN REFRIGERATOR FOR 30 MINUTES.
  2. IN A LARGE SAUCEPAN, WHISK CHICKEN BROTH, ORANGE JUICE, SUGAR, 6 TABLESPOONS BUTTER, TAMARIND PASTE OR CHUTNEY, SEASON WITH SALT AND PEPPER. BOIL MIXTURE UNTIL REDUCED TO 1 1/2 CUPS AND THICKENS TO A GLAZE. APPROXIMATELY 25 MINUTES ON MEDIUM HIGH HEAT.
  3. MEANWHILE, IN A LARGE POT, COOK PASTA UNTIL AL DENTE IN BOILING WATER. DRAIN PASTA AND SET ASIDE.
  4. IN THE SAME POT AS YOU COOKED THE PASTA, GRILL SLICED ONIONS IN OLIVE OIL UNTIL TENDER. SEASON WITH SALT AND PEPPER ON HIGH HEAT. APPROX. 5 MINUTES.
  5. ADD CHICKEN MIXTURE INTO GRILLED ONIONS AND COOK ON HIGH HEAT. GRADUALLY BASTE CHICKEN WITH GLAZE DURING COOKING AND COVER. STIR AND ADD BASTE THROUGHOUT. COOK CHICKEN UNTIL IT IS NO LONGER PINK. APPROXIMATELY 10 MINUTES.
  6. ADD COOKED PASTA AND REMAINDER OF GLAZE INTO THE CHICKEN/ONION MIXTURE.
  7. MIX WELL AND SERVE.