Bring a large pot of water to a boil. Add in 2 tsp salt and uncooked linguine. Stir and cook per instructions on back of package.
Three minutes before pasta is cooked, add in carrot slices and frozen broccoli. Cook the additional 3 minutes, then drain pasta, carrots, & broccoli, and place back into pot. set aside.
TO CUT CHICKEN: place whole boneless, skinless chicken breasts on a cutting board. Cut chicken in half horizontally into 2 even pieces. Cut chicken into strips. Then cut strips in half.
Season chicken strip halves with salt, black pepper, garlic powder, and onion powder. Stir to coat chicken strips evenly.
Heat 2 TBS cooking oil in a large skillet over medium high heat. Place chicken into skillet in one layer. Brown chicken on side for 2 minutes. Flip chicken over and cook an additional 2 minutes until browned. Move chicken around while cooking until chicken is no longer pink on the inside. NOTE: depending on how much chicken you have may determine if you do 2 batches. To the chicken add Italian dressing, Teriyaki sauce, and ground ginger. Stir to combine and allow sauce to thicken slightly. Turn off burner.
Add in the drained pasta, carrots, and broccoli. Using tongs, stir until pasta, carrots, and broccoli are coated well with the sauce. Serve and enjoy.
