2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons chopped fresh ginger root
1 1/2 cups chicken stock
1/2 onion, chopped
3 tablespoons butter
2 tablespoons balsamic vinegar
1/4 cup all-purpose flour
1 tablespoon white sugar
1 pinch salt
1 teaspoon baking soda
1 1/2 tablespoons black pepper
4 ounces uncooked spaghetti
1/4 cup fresh basil leaves
Melt 2 tablespoons olive oil in a large pot over medium heat. Cook garlic, ginger, chicken, onion and butter in oil until lightly browned. Place chicken stock into the pan and add the balsamic vinegar, flour, sugar, salt, baking soda and pepper. Bring to a boil. Stirring constantly, cook, stirring constantly, until oil is reduced and thickened. Remove from heat and stir in pasta and basil. Spoon over spaghetti and serve.
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