Pappardelle pasta with teriyaki chicken
A colourful and flavoursome chicken and pasta dish with a hint of Kikkoman teriyaki and chilli.
- Preparation Time15 mins
- Cooking Time20 mins
- 6 tbsp Kikkoman Teriyaki Marinade
- 2 tbsp Thai sweet chilli dipping sauce
- 8 semi dried tomatoes in some of their oil
- 4 x 115g (4oz) skinless, boneless chicken breasts
- 250g (9oz) pappardelle pasta
- 1 tbsp olive oil
- 1 red onion, cut into wedges
- 1 red chilli, deseeded and finely sliced
- 150g (5oz) mange tout
Mix together the teriyaki marinade and chilli sauce. Slice the tomatoes and add them with some of the oil from the jar to the marinade. Make a series of deep cuts into each chicken breast and place in the marinade.
Pre-heat a non-stick ridged griddle pan and cook the chicken for 20 minutes, basting and turning each breast occasionally. Cover the chicken to help reduce the cooking time in the pan. When they have nearly cooked, bring a large saucepan of water to the boil and add the pasta. Boil for 6 -12 minutes, according to pack instructions.
Meanwhile, heat a wok or a large non-stick frying pan. Heat the oil and stir fry the onions with the sliced chilli for 3 minutes. Remove the tomatoes from the marinade and add to the wok, along with the mange tout and stir fry for 5 minutes.
Drain the pasta and add it to the wok, toss carefully and spoon into four bowls. Slice the cooked chicken and arrange over the top. Drizzle the pan juices over the chicken and serve.