Healthy sweet and savory pasta dish made in 30 minutes!
Course Main Course
Cuisine American, Chinese, Japanese
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6people
Author Megan
Ingredients
Teriyaki Chicken and Vegetables
16oz.Dry Farfallebow ties
3Carrotsabout 2 Cups, julienne
1Red Bell Pepperchopped
1 1/2CupsFrozen or Sugar Snap Peas
1CupChickencooked and chopped
1/2CupAlmondswhole
1/4CupGreen onionschopped fine
1/4CupCilantrochopped fine
3CupsLoose Leaf Spinachoptional
Teriyaki Sauce
1/3CupRice Vinegar
1/3CupSoy Sauce
1/2CupCanola Oil
1teaspoonground Ginger
2Tablespoonshoney
1/4CupSesame Seeds
Instructions
Add all Teriyaki Sauce ingredients to a pint-sized mason jar and screw on a tight-fitting lid. Shake the jar until the honey is dissolved. Set aside.
In a large pot, bring to boil 4 quarts of water and cook the pasta until al dente.
Strain pasta from pan and use the same hot water to steam the bell peppers, carrots and peas about 5 minutes.
Once the vegetables are crisp tender, remove steamer from pot and drain water. Return pasta, vegetables, chicken, herbs and teriyaki sauce to the large pot. Stir to combine.
Serve warm over 1/2 cup loose leaf spinach (optional).
Notes
For the chicken, I always have frozen bags of rotisserie chicken on hand, so I use that. You could boil a chicken breast and use that as well.