Teriyaki Pasta With Chicken

• 8 ounces linguine
• 2 tablespoons oil
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 8 ounces pineapple tidbits, drained
• 8 ounces sliced water chestnuts, drained
• 2 carrots, julienned
• 1 - 1 1/2 cup broccoli floret, cut into bite size pieces
• 1/2 - 3/4 cup teriyaki sauce (the thicker type more like a glaze)

1. Cook pasta to package directions, drain.
2. While pasta is cooking, combine carrots, broccoli, pineapple, and water chestnuts.
3. Heat large skillet or wok with oil in it. Add chicken and stir fry for 3-4 minutes.
4. Remove chicken from wok, put into clean bowl.
5. Add bowl of vegetable ingredients to wok. Stir fry 2-3 minutes.
6. Re-add cooked chicken to veggies in pan, also teriyaki sauce and stir fry 1 minute.
7. Toss pasta and chicken/veggie mixture together and serve hot.

linguine, oil, chicken breast, pineapple, water chestnuts, carrots, broccoli floret, teriyaki sauce

Taken from www.food.com/recipe/teriyaki-pasta-with-chicken-292917 (may not work)