Dinner

Japanese-Italian Fusion Pasta is for Dinner.

Japanese-Italian Fusion Pasta takes 10 minutes to prepare.

Japanese-Italian Fusion Pasta takes 25 minutes to cook.

Japanese-Italian Fusion Pasta makes 8 servings.

The ingredients for Japanese-Italian Fusion Pasta are:

-3 Chicken Breasts, chopped into bite-sized chunks
-24.7 oz cooked pasta (I used penne, but I'm sure any shape would do)
-5 tbsp Teriyaki Sauce
-1 5.5 oz can tomato paste
-0.5 c broccoli, chopped
-0.5 c bell peppers, chopped (I used red and green but any would do)
-2 tsp minced garlic

Here is how you make Japanese-Italian Fusion Pasta:

-Very lightly grease a large frying pan (I used less than 1/4 tsp of margarine)-Once it's heated, add the garlic and saute until browned. Add the chicken and saute until done.-While the chicken is cooking, boil the water for the pasta. -Add a little bit of the teriyaki sauce (about 2 tbsp) to the chicken/garlic mixture. Mix together, then add the broccoli and peppers. Saute until the veggies are soft. -Finish cooking the pasta according to package directions.-Add tomato paste and a bit of water (to thin it out) to the chicken and veggie mix. Mix well, until all the chicken and veggies are coated. Reduce heat and leave to let the flavours blend. -Once the pasta is finished cooking, drain and return to the pot. Add the chicken mixture and the rest of the teriyaki sauce. Combine until blended evenly. Makes 8 servings.Number of Servings: 8Recipe submitted by SparkPeople user 4MUNCHKIN.

The nutritional information for Japanese-Italian Fusion Pasta is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 255.1

• Total Fat: 2.2 g
• Cholesterol: 80.4 mg
• Sodium: 3,220.6 mg
• Total Carbs: 32.2 g
• Dietary Fiber: 2.9 g
• Protein: 26.5 g