500 gr. of bow ties, or any other medium pasta shape, uncooked
500 gr. boneless, skinless chicken breasts, into cubes
1/2 cup chicken broth
6 scallions, trimmed and thinly sliced
4 tablespoons of soy sauce
2 tablespoons honey
2 tablespoons of lime juice
3 tsp of Dijon mustard
2 small red peppers, thinly sliced lengthwise
4 tablespoons of parsley, chopped
Heat the soy sauce in a small bowl, add honey, lime juice and mustard until the honey is dissolved.
Then, add the chicken pieces and turn until coated with the marinade. Take away from the heat and refrigerate for 30 minutes.
After the 30 minutes take the chicken out of the refrigerator and place in a large skillet with the marinade, too. Cook over medium heat until chicken is cooked through, for about 4 minutes. Remove from the heat and then pour in the chicken broth.
Prepare pasta according to package directions. Drain (use a colander), and return the pasta to the pot. Add the contents of the skillet, the red peppers and the scallions.
Simmer over low heat and toss the pasta once or twice. Then, add the pepper to taste and divide among serving bowls. Sprinkle each serving with chopped fresh parsley.