Sesame Chicken Pasta

• 1 1/4 lb. boneless chicken breasts
• 16 oz. pineapple juice
• 16 oz. soy sauce
• 16 oz. pancake syrup
• 2 tsp. ginger
• 2 tsp. crushed red pepper
• 1 1/2 tsp. garlic
• 1/2 c. sesame oil
• 1/4 box snow peas
• 1 can water chestnuts
• 1/2 c. pinenuts
• 2 bags tri color rainbow rotini pasta

1. Cook chicken; cut into strips, then half the strips.
2. Mix all ingredients except veggies.
3. Add chicken.
4. Marinate overnight. Cook pasta; keep cool.
5. Mix pasta and chicken together.
6. Right before serving, put veggies in mixture.
7. Strain marinade, saving a small amount to put back in.
8. This recipe will keep in the refrigerator for a couple of weeks.

chicken breasts, pineapple juice, soy sauce, pancake syrup, ginger, red pepper, garlic, sesame oil, snow peas, water chestnuts, pinenuts, rotini pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452750 (may not work)