Chicken Teriyaki Pasta Bowl


Chicken Teriyaki Pasta Bowl

Course Main Course, Main Dish
Cuisine American
Author Catherine’s Plates


  • large pot
  • 2 cutting boards & sharp knife
  • measuring spoons & measuring cups
  • large skillet
  • tongs


  • 1 lb uncooked linguine pasta
  • 3 carrots, peeled & sliced thinly
  • 4 cups frozen broccoli florets
  • 2 1/2 lbs boneless, skinless chicken breasts cut into half strips
  • 2 1/2 tsp salt (DIVIDED)
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 2-4 TBS cooking oil
  • 1 cup Zesty Italian salad dressing (bottle)
  • 2/3 cup Teriyaki Marinade & Sauce (bottle)
  • 1 tsp ground ginger


  • 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.

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