Teriyaki Chicken and Pasta

(18)
  3 reviews
  • 25 min prep time
  • total time
  • 6 ingredients
  • 3 servings

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

Directions

  1. 1 Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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