Bow Ties With Asian Chicken

• 1 lb bow tie pasta, uncooked
• 4 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons lime juice
• 2 tablespoons ornge juice
• 3 teaspoons Dijon mustard
• 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
• 1/2 1/2 cup vegetable broth or 1/2 cup white wine
• 2 small red bell peppers, sliced thinly
• 6 scallions, trimmed and thinly sliced
• 1 medium onion, sliced thinly
• 1 can whole baby corn, drained
• fresh ground pepper
• sesame seeds, for garnish (optional)

1. Stir the soy sauce, honey, lime juice, orange juice and mustard in a shallow dish.
2. Add the chicken and toss until all of the pieces are coated.
3. Refrigerate for 30 minutes or more.
4. Cook chicken and marinade over medium heat until chicken is cooked.
5. Remove from the heat and pour in the chicken broth, vegeatable broth or white wine.
6. Prepare pasta until tender, but not soft.
7. Drain and then Return the pasta to the pot, add the chicken, the red peppers and the scallions, onion and baby corn.
8. Simmer on low heat for 5 to 8 minutes, or until heated through.
9. Toss the pasta once or twice and sprinkle with pepper.
10. Serve and sprinkle with sesame seeds if you choose.

pasta, soy sauce, honey, lime juice, ornge juice, mustard, chicken breast, vegetable broth, red bell peppers, scallions, onion, baby corn, fresh ground pepper, sesame seeds

Taken from www.food.com/recipe/bow-ties-with-asian-chicken-87592 (may not work)