In Dorm Dining: Teriyaki Chicken and Vegetables with Pasta

By Samantha Plotner This is a great dish when you want something a little different or something you can prepare fairly quickly. If desired, you can use rice instead of pasta.

Ingredients:
      ½ cup chopped bell pepper
photo by Samantha Plotner

      ½ large carrot, chopped

      ½ small onion, chopped
      2 cloves garlic, chopped
      Boneless chicken breast
      Teriyaki sauce
      Garlic chili pepper sauce
      Whole wheat pasta
Materials:
      Frying pan
      Pot
      Colander
      Cutting board
      Knife
      Spoon
      Large plastic bag
Recipe:
1)    Place the chicken breast in the large plastic bag with enough teriyaki sauce to generously coat the chicken. This can be done up to 24 hours ahead of time.
2)    Sautee the chopped vegetables and garlic in the frying pan, set aside
3)    Start the pasta
4)    Cook the chicken in the frying pan until it is white all the way through then cut into smaller pieces.
5)    Mix the chicken, vegetables and garlic in with the pasta. Add teriyaki sauce to coat everything generously and add garlic chili pepper sauce to taste (keep in mind it is spicy).

Samantha is a sophomore at Barnard and Co-Editor-in-Chief of The Nine Ways of Knowing

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