Pasta with Chicken in Ginger Sauce - yield 4 servings

2 oz boneless, skinless chicken, halved
8 oz spaghetti, uncooked
1 chicken bouillon cube
1 med red bell pepper, trimmed sliced
1 large leek, white part only, chopped

Sauce:
1 tsp garlic powder 1/8 tsp crushed rep pepper flakes
1 tsp dried thyme
2 tsp lime juice
3 tsp dijon mustard
2 tbsp soy sauce
2 tbsp rice vinegar
1/4 cup white cooking wine
2 tsp honey
Olive oil

Combine the sauce ingredients, and set aside.
Put the leek and pepper in a large skillet with a little bit of olive oil. Saute for about 3 minutes, just until the vegetables begin to wilt. Remove vegetables from the skillet and set aside. Add chicken to the skillet (and more olive oil, if necessary), and cook in the vegetable juices until no longer pink. Add the sauce to the skillet. While the chicken is simmering, bring a large pot of water to a boil over high heat. Dissolve the bouillon cube in the water. Add the spaghetti, and cook to desired doneness.
Transfer the pasta to a serving bowl. Arrange the chicken and vegetables and sauce on top.