6 chicken thighs
1 medium red bell pepper, seeded and cut in lengthwise strips
1 package (12 oz.) fettuccine, cooked according to package instructions
1 package (10 oz.) frozen chopped broccoli, thawed
3 tablespoons butter, divided
4 tablespoons cooking oil, divided
2 medium tomatoes, peeled, seeded and chopped
1 teaspoon minced gingerroot
2 garlic cloves, minced
6 cups coarsely choppedbok choy
1/8 teaspoon cayenne pepper
2/3 teaspoon salt
1 cup chopped green onion, using white part and some of green tops
1 tablespoon honey

Prepare fettuccine. In large frypan, place 1 tablespoon of the butter and 1 tablespoon of the oil and heat over medium temperature. Add chicken and cook, turning once, about 11 minutes. Remove chicken from frypan and set aside. In same frypan, place remaining butter and remaining oil and heat over high temperature. Add gingerroot, garlic, bok choy, green onion, red bell pepper and broccoli. Cook, stirring, about 2 minutes. Add tomatoes, salt, cayenne pepper and honey. Cook, stirring carefully, an additional 2 minutes. To serve, arrange fettuccine over bottom of platter and spoon vegetable mixture on top, leaving several inches of pasta showing. Place chicken thighs in a row on top of vegetables. Makes 6 servings.