Teriyaki Chicken with Peppers, Onions over Rigatoni Pasta

Tired of the same old teriyaki chicken and rice routine? Well, strap in, folks, because this recipe is about to blow your taste buds away. We're taking the classic teriyaki flavor profile and giving it a pasta twist that's sure to satisfy your cravings.

Ingredients:

• 1 Chicken Breast

• 8 oz Rigatoni Pasta (Feel free to use your favorite pasta shape.)

• 1 Orange Bell Pepper (Sliced into rings)

• ½ Yellow Onion (Chopped)

• ½ Bottle Teriyaki Sauce (Primal Kitchen or your favorite brand)

• 2 tbsp Dried Oregano

• 1 cup Grated Parmesan Cheese

• 1 tbsp Minced Garlic

• 2 tbsp Butter

• Salt & Pepper

• Extra Virgin Olive Oil

Instructions:

1. Marinate the Chicken: Marinate your chicken breast in teriyaki sauce for at least an hour. This will infuse it with flavor and make it super tender.

2. Roast the Veggies and Chicken: Toss the marinated chicken, sliced bell pepper, chopped onion, and minced garlic in a cast iron skillet with a drizzle of olive oil. Season with salt, pepper, and oregano. Roast in a preheated 400°F oven for 25-30 minutes, stirring halfway through.

3. Cook the Pasta: While the chicken and veggies are roasting, cook your pasta in salted boiling water according to package instructions. Drain and toss with butter, Parmesan cheese, salt, pepper, and oregano.

4. Assemble and Serve: Once the chicken and veggies are cooked, broil them for a few minutes to get a nice crispy texture. Serve the chicken and veggies over the creamy pasta, drizzled with extra teriyaki sauce and topped with more Parmesan cheese and oregano.

Pro Tip: For a truly indulgent meal, add a dollop of sour cream or Greek yogurt to your pasta. It'll add a tangy, creamy element that perfectly complements the savory flavors of the teriyaki sauce.

Yield: 2

Author: Sippin Foodie

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Teriyaki Chicken with Peppers, Onions over Rigatoni Pasta

Listen up, folks…This dish is a flavor bomb that’s ready in under 30 minutes (like most of my recipes, obviously). Normally, I'd go for rice with teriyaki, but let me tell you, the noodles here are next level. That buttery, cheesy pasta base mixed with garlicky teriyaki sauce, sautéed peppers, and onions? It’s everything you didn’t know you needed. And let’s not forget the juicy, tender chicken bringing all that protein to the party.

Ingredients

• 1 Chicken Breast (or 2 for multiple servings)
• 8 oz Rigatoni Pasta (or 16 oz for more servings)
• 1 Orange Bell Pepper
• ½ Yellow Onion
• ½ Bottle Teriyaki Sauce (Primal Kitchen)
• 2 tbsp Dried Oregano
• 1 cup Grated Parmesan
• 1 tbsp Minced Garlic
• 2 tbsp Butter
• Salt & Pepper
• EVOO (extra virgin olive oil)

Instructions

1. In a cast iron skillet, add a little olive oil, place the chicken in the center, and arrange sliced pepper and onion around it. Add minced garlic to the veggies, then drizzle more teriyaki sauce over everything. Season with salt, pepper, and oregano. Bake at 400°F for 25-30 minutes, stirring the veggies halfway.
2. Meanwhile, cook pasta in salted water, then drain, add butter, salt, pepper, oregano, and ½ cup Parmesan. Set aside.
3. Broil the chicken and veggies on high briefly to crisp, then serve over the pasta. Drizzle with extra teriyaki sauce and sprinkle with Parmesan and oregano. Enjoy!

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