Teriyaki Pasta With Chicken

Photo: flickr user kozumel

Ingredients

8 ounces linguine, cooked and drained

2 tablespoons oil

1 pound boneless chicken breasts, cut into bite-sized pieces

8 ounces can pineapple tidbits or chunks, drained

8 ounces can sliced water chestnuts, drained

2 carrots, julienned, cut like matchsticks

1 1/2 cups broccoli flowerettes, bite size

3/4 cup teriyaki sauce

Preparation

Use the thicker type that is like a glaze.

Boil water, begin cooking linguine. Chop carrots and broccoli. Place in bowl with drained pineapple and water chestnuts. Chop up chicken breast. Heat large skillet or wok with oil in it. Add chicken. Stir fry for 3-4 minutes. Remove from wok, put into clean bowl.

Add bowl of vegetable ingredients to wok. Stir fry 2-3 minutes. Re-add cooked chicken, also teriyaki sauce and stir fry 1 minute. Drain linguine, toss pasta and chicken. Mix together and serve hot.

Serves 4-6.