Ingredients:
- 6 skinless, boneless chicken thighs (about 1 1/2 lb)
- salt , to taste
- freshly ground pepper , to taste
Directions:
- Preheat oven to 425°. Combine first 5 ingredients in a bowl. Reserve 1/4 cup teriyaki mixture for pasta. Rinse chicken with cold water, pat dry, and arrange on a baking dish. Brush both sides of chicken with teriyaki mixture, and season with salt and pepper. Bake at 425° for 10 minutes or until juices run clear, basting after 5 minutes.
- Cook pasta according to package directions, adding peas 1 to 2 minutes before end of cooking time. Drain pasta and peas, rinse under cold water, and drain thoroughly. Transfer to a serving dish, and toss with reserved 1/4 cup teriyaki mixture. Slice chicken, and divide evenly over pasta; garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4183.82 Kcal (17517 kJ) | ||
| Calories from fat | 2836.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 315.19g | 485% | |
|---|---|---|---|
| Cholesterol | 713.48mg | 238% | |
| Sodium | 9542.71mg | 398% | |
| Potassium | 2072.19mg | 44% | |
| Total Carbs | 236.8g | 79% | |
| Sugars | 31.89g | 128% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 115.79g | 232% | |
| Vitamin C | 61.2mg | 102% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 231.8mg | 1288% | |
| Calcium | 222.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 302.34 Kcal (1266 kJ) | ||
| Calories from fat | 204.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.78g | 485% | |
|---|---|---|---|
| Cholesterol | 51.56mg | 238% | |
| Sodium | 689.6mg | 398% | |
| Potassium | 149.75mg | 44% | |
| Total Carbs | 17.11g | 79% | |
| Sugars | 2.3g | 128% | |
| Dietary Fiber | 0.2g | 11% | |
| Protein | 8.37g | 232% | |
| Vitamin C | 4.4mg | 102% | |
| Vitamin A | 0.2mg | 79% | |
| Iron | 16.8mg | 1288% | |
| Calcium | 16.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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