Teriyaki Chicken Noodles
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- chicken breast halves, skinless and boneless - cut in bite sized pieces
- 2 Tbsp
- olive oil or butter
- 1 Tbsp
- dijon mustard
- 1 tsp
- garlic chili sauce or hot sauce of choice
- 1 c
- homemade or bottled teriyaki sauce
- 2 c
- whole wheat penne pasta
- 2 c
- mixed veggies - whatever your preferred
1Start pasta water to boil. Add pasta when it boils. Cook according to 'box' directions to al dente. I don't add salt to the water, I stir it occasionally to keep the pasta moving.
2Add oil or butter to your pan and saute the chicken. When the chicken is cooked through add the vegetables.
3Add mustard, preferred seasonings (salt, pepper, garlic powder and onion powder), teriyaki sauce to pan. Let it reduce by less than 1/4.
4Drain Pasta and add chicken and veggies directly to pasta. You *can* stir in a tablespoon of olive oil or butter to pasta prior to stirring in chicken. This helps the sauce stick to the noodles better.