In skillet, heat oil; saute chicken until golden. Remove chicken; set
aside and keep warm. In clean skillet, combine broth, honey, and soy
sauce; whisk in peanut butter, corn starch and ginger. Add green onions
and garlic; cook stirring constantly, over low heat until blended and
smooth. Add red pepper and reserved chicken; cook and stir until just
bubbly and thickened. Cook
Capelli d'Angelo according to package directions. Spoon chicken mixture
over Capelli d'Angelo and serve topped with parsley.
