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Teriyaki Chicken and Pasta

Teriyaki Chicken and Pasta
  • Prep 25 min
  • Total 0 min
  • Ingredients 6
  • Servings 3
Garnished with crunchy cashews, this mixture of Asian-style chicken with sugar snap peas perks up a Sunday supper.
Updated September 24, 2008

Ingredients

  • 1 (9-oz.) pkg. refrigerated linguine
  • 3 boneless skinless chicken breast halves, cut into 3/4- inch pieces
  • 1 1/2 cups frozen sugar snap peas
  • 1/2 cup purchased teriyaki baste and glaze
  • 1 medium seedless orange
  • 1/4 cup cashew pieces

Steps

  • 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 Facts

Serving Size: 1/3 of Recipe
Calories
430
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
10%
Cholesterol
100mg
33%
Sodium
940mg
39%
Total Carbohydrate
57g
19%
Dietary Fiber
4g
16%
Sugars
15g
Protein
31g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
25%
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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