Chicken Teriyaki Pasta
with Baby Spinach & Mandarin Oranges
Ingredients
12 oz. B/S Chicken Thighs
3 oz. Baby Spinach
2 T. Cilantro
1 Mandarin Orange
4 oz. Bow Tie Pasta
1/4 C. Dried Cranberries
2 T. (.6 oz) Pine Nuts
3 T. Teriyaki Sauce
3 T. Rice Wine Vinegar
Spice Mix:
¼ t. Garlic Powder
¼ t. Onion Powder
Tools: Medium Pot • Salad Bowl • Medium Bowl • Medium Pan
Instructions
Prepare Your Ingredients
Wash and dry your produce.
Bring a medium pot of salted water to a boil.
Roughly chop the cilantro to make about 2 Tbsp.
Peel the orange and break into wedges.
Place the spinach, orange wedges, cilantro and cranberries in a large salad bowl.
Pat chicken dry, trim fat, cut into bite size pieces, and season with salt, pepper, and the spice mix.
Cook Pasta & Toast the Pine Nuts
Add the pasta to the boiling water and boil for 12-14 minutes.
Drain, rinse with cold water, and set aside.
Prepare the Teriyaki Dressing
Add 2 Tbsp. olive oil to the bottle of dressing.
Shake the ingredients together until well combined.
Taste and season with salt and pepper to taste.
Place in fridge until ready to use.
Cook the Chicken
Heat ¼ tsp. olive oil in a medium pan over medium-high heat.
Add pine nuts and toast for 30 seconds, tossing frequently, then transfer to the salad bowl.
Heat 1 Tbsp. olive oil in the same pan over medium-high heat.
Once hot, add chicken pieces, and cook 3-4 minutes per side or until cooked through.
Remove from heat.
Plating
Add the pasta and chicken to the salad bowl, and toss everything together.
Pour dressing over salad, toss again, serve, and enjoy!
