Chicken Pasta with a Citrus-Cilantro Sauce

In a small bowl combine the orange juice concentrate, water, lemon juice, mustard, oil, tomato paste, garlic, ginger and soy sauce. Whisk together.

Toss the chicken into a large sealable plastic bag and add half of the orange juice mixture. Seal the bag, squish it around to coat the chicken and marinate the chicken in the fridge for an hour.

Grill the chicken over medium heat on your grill until cooked through (probably will take about 5 minutes per side, depending on the thickness of the chicken). Remove chicken from the grill and let rest for 10 minutes, then slice it into bite-sized chunks and set aside.

Heat the other half of the orange juice concentrate in a small pan over medium heat and simmer about 5 minutes.

In the meantime, cook the pasta until al dente (according to package instructions for al dente). Drain and transfer pasta back to pot.

Add the chopped cilantro to the pasta and toss. Add the sauce and toss once more. Finally, toss in the chicken chunks, toss and serve her up!