Sitting on the couch today with Dan, recovering from our workout, thinking of what I could do for dinner tonight. Durante chimes in and says he has defrosted chicken in the fridge…..as do I. During our recent trip to sam’s I bought cans of mandarin oranges in light syrup. So I cut the chicken into tenders and marinate them in the light syrup from the mandarin oranges and some teriaki sauce with pineapple.
- 2 lbs boneless chicken, cut into tenders
- teriaki sauce with pineapple
- 1 can mandarin oranges
- 1/2 a pack of linguine
- 2 carrots, chopped into cubes
- handful of pine nuts
Get three burners going on the stove top, 1) place a pot with about 2 quarts of water on a back burner and bring to a boil; 2) place a small pan with the pine nuts on low heat, flipping nuts around to brown both sides. 3) sprays some non-stick on a third larger pan and put your chicken in.
Add salt and a dash of garlic powder to the water. Once it is boiling, put the heat down to about 6 and throw in the linguine, stirring occasionally.
Once the pine nuts are browned and crunchy, place them aside to cool.
After the chicken has been cooking for about 4 minutes flip the pieces and dump the marinade and carrots into the pan and stir around. Allow to cook for about 5-6 more minutes until chicken is finger licking good.
Served on a bed of linguine, with toasted pine nuts, mandarin orange slices, carrots, and extra terikai sauce.
Average Cost per Person:~$3