2 Boneless, skinless chicken

-breasts, halved 8 oz Spaghetti, uncooked

1 Chicken bouillon cube

1 md Red bell pepper,

-trimmed and cut into strips 1 lg Leek, white part only,

-trimmed and cut in 1-inch -half rounds Olive oil

1 ts Garlic powder

3 ts Ground ginger

1/8 ts Crushed rep pepper flakes

1 ts Dried thyme

2 ts Lime juice

3 ts Dijon mustard

2 tb Soy sauce

2 tb Rice vinegar

1/4 c White cooking wine

2 ts Honey

Combine the sauce ingredients, and set aside. Put the leek and pepper in a large skillet with a little bit of olive oil. Saute for about 3 minutes, just until the vegetables begin to wilt. Remove vegetables from the skillet and set aside. Add chicken to the skillet (and more olive oil, if necessary), and cook in the vegetable juices until no longer pink. Add the sauce to the skillet. Bring to a boil, and simmer on low heat for about 5 minutes. Prick the chicken with a fork, to let the juices seep in. Add the vegetables back into the skillet and cook for an additional 5 minutes, or until the chicken is cooked through. While the chicken is simmering, bring a large pot of water to a boil over high heat. Dissolve the bouillon cube in the water. Add the spaghetti, and cook to desired doneness. Transfer the pasta to a serving bowl. Arrange the chicken and vegetables and sauce on top, and enjoy! Source: Lisa Clarke Notes from the Chef: "I can't believe I never posted this here - it's one of my favorite meals. I was looking for it in MMDOOR, because I wanted to repost it, but it wasn't there, since it turns out I never posted it in the first place! ANyway, here it is. I based it on another recipe, which was also good, and I'll post that one after this. Oh, by the way, I was out of honey this time, so I substitited an equal amount of brown sugar. It tasted just as good." - Lisa From: Lisa Date: 02-11-96 (13:47) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.