Teriyaki Chicken Pasta

1 TSP olive oil
2 boneless, skinless chicken breasts
1 zucchini, chopped
1 red pepper, chopped
5 mushrooms, chopped
1 pkg. spaghetti
1 TBSP cornstarch
2 TBSP soy sauce
1 1/4 cup chicken stock
1 TBSP liquid honey

1. Cook pasta according to package directions. Heat oil in large skillet, and cook chicken about 5 minutes. Add zucchini, mushrooms and peppers, sautéing till tender-crisp.

2. Whisk soya sauce and cornstarch until smooth, and add satay sauce and 1/4 cup of the stock. Add to skillet, and allow to simmer.

3. Remove pasta from heat, drain and set aside. In the empty pot, mix together remaining chicken broth and honey. Return pasta to pot, and pour in the chicken mixture. Toss and serve.

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Perfect with our Boneless/skinless Breast