Teriyaki Chicken and Pasta

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

  • prep time 25 min
  • total time
  • ingredients 6
  • servings 3

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/3 of Recipe
    Calories
    430
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    940mg
    940%;
    Total Carbohydrate
    57g
    57%
    (Dietary Fiber
    4g
    4%
      Sugars
    15g
    15%
    ),
    Protein
    31g
    31%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    25%;
    Calcium
    10%;
    Iron
    25%;
    Exchanges:
    2 1/2 Starch; 1 Fruit; 1 Vegetable; 3 Very Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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