Teriyaki Chicken and Pasta

Garnished with crunchy cashews, this mixture of Asian-style chicken with sugar snap peas perks up a Sunday supper.

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Servings 3

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( 17 ) Ratings

17 Ratings

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ingredients 6
Prep Time 25 min
Total Time 0 min

Ingredients

1: (9-oz.) pkg. refrigerated linguine

3: boneless skinless chicken breast halves, cut into 3/4- inch pieces

1 1/2: cups Green Giant® SELECT® frozen sugar snap peas

1/2: cup purchased teriyaki baste and glaze

1: medium seedless orange

1/4: cup cashew pieces

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Directions

1 Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
2 Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir until browned.
3 Add peas and teriyaki baste and glaze to chicken. Reduce heat to medium; cover and cook 5 to 8 minutes or until chicken is no longer pink and peas are tender.
4 Meanwhile, grate 1 teaspoon peel from orange; set aside. Remove remaining peel from orange; discard peel. Cut orange into 1-inch pieces. Add grated peel and orange pieces to chicken mixture; mix well. Serve chicken mixture over linguine; sprinkle with cashews.