Teriyaki Chicken and Pasta

Teriyaki Chicken and Pasta
Write a review
  1. 1 (9-oz.) pkg. refrigerated linguine
  2. 3 boneless skinless chicken breast halves, cut into 3/4- inch pieces
  3. 1 1/2 cups Green Giant® SELECT® frozen sugar snap peas
  4. 1/2 cup purchased teriyaki baste and glaze
  5. 1 medium seedless orange
  6. 1/4 cup cashew pieces
  1. Steps
  2. 1
  3. Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
  4. 2
  5. Meanwhile, spray medium nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook and stir until browned.
  6. 3
  7. 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.
  8. 4
  9. 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.
Holidays https://holidayspage.net/