1 cup water
1 cup Italian-style linguine
1/4 cup butter
1/2 cup brown sugar
1 teaspoon lemon juice
2 teaspoons almond extract
1/2 teaspoon garlic powder
4 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons minced onion
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon fresh lemon juice
In a medium saucepan, bring water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large saucepan over medium heat. Add orange syrup; reduce heat, cover, and simmer stirring constantly for 3 minutes or until mixture thickens. Remove from heat, and stir in brown sugar, lemon juice, almond extract, garlic powder, parsley, salt, pepper, and onion. Stir all together and let stand for 10 minutes.
Heat a large skillet or wok over medium heat. Add onions, stir, and cook just until tender. Add parsley and cook just enough to coat. Add chicken and cook for 10 minutes. Transfer chicken to saucepan and add sauce.
Reduce heat to medium and add olive oil, ketchup, mustard, mustard mixture, oil and ketchup. Cook and stir over medium heat for 5 minutes, stirring occasionally. Transfer chicken to saucepan, and add a drizzle of olive oil. Bring to a boil, and cook just enough to melt and brown.
Transfer chicken mixture to saucepan. Boil garlic cloves in small saucepan for 1 minute; stir in parsley, salt, pepper, onion, basil and oregano. Pour over saucepan and let simmer until heated through.