Orange Chicken

31 Dec

1 pound boneless, skinless chicken breast–cut into 1 inch pieces

2 medium carrots, thinly sliced

1 medium bell pepper, thinly sliced

1 medium onion, thinly sliced

2 TBSP Olive oil

5 tsp flour

1 TBSP brown sugar

1 cup orange juice

1/3 cup chili sauce

12 ounces  mini penne pasta

In a large skillet, brown chicken pieces , carrots, bell pepper, and onion until chicken is done and vegetables are tender crisp. Cook pasta according to package directions

In a small bowl, combine flour and brown sugar; stir in orange juice and chili sauce until smooth. Add to skillet . Bring to a boil; cook and stir for 2 minutes or until thick. Serve over pasta.

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