TERIYAKI CHICKEN TOSS WITH SPAGHETTINI PASTA

Teriyaki Chicken Toss with Spaghettini Pasta

1 teaspoon canola or olive oil
3 boneless skinless chicken breast halves
1/2 teaspoon Mrs. Dash Original Seasoning
1/2 to 1 teaspoon crushed chilies or red pepper
1 small onion
1 small zucchini
1/2 green pepper
1/2 red pepper
1 cup water
10 mushrooms
12 ounces spaghettini pasta
1 tablespoon cornstarch
2 tablespoon soy sauce
1/3 cup honey garlic sauce
1 10 ounce can chicken broth, divided
2 teaspoons curry powder
1 tablespoon honey
1/2 teaspoon basil

Fill a large stove top pot with water, cover and bring to a boil. Meanwhile, heat oil in a large nonstick fry pan or wok at medium high heat. Cut chicken into bite size pieces and gradually add to the pan as you cut. Season with Mrs. Dash seasoning and chilies and stir until the meat is no longer pink. Chop onion, zucchini and peppers into bite size chunks, in that order. Add to pan as you chop. Wash and slice mushrooms, adding to pan as you slice. Toss occasionally. Place pasta in boiling water, stir and cook uncovered. Set timer for 8 minutes. Add cornstarch to a small bowl or measuring cup. Gradually add soy sauce while stirring so the the cornstarch is smooth not lumpy. Mix in the honey garlic sauce and 1/4 cup chicken broth. Add to pan of chicken and vegetables. Stir and leave to simmer on low. Rinse the cooked pasta under hot water in a colander. Let drain. Mix the following in the empty pasta pot at medium low heat: remaining 1 cup chicken broth, curry powder, honey, and basil. Stir together and return pasta to pot. Toss the pasta to coat in the spice broth. Remove from heat. Serve chicken and vegetable mixture over a bed of pasta. Serves 4 to 6.