One-Pot Chicken Teriyaki Alfredo

One-Pot Chicken Teriyaki Alfredo

1 jar.................................VH teriyaki marinating sauce
4......................................chicken breasts, cubed
3 cloves...........................garlic, minced
900g/1L*.........................chicken broth
2 cups/500g.....................heavy cream
454g or 500g (1 box)......penne pasta (or spiral or shell—small is better than long)
3 cups..............................grated parmesan

At least a few hours before but preferably the night before, marinate the cubed, uncooked chicken in some of the teriyaki marinade, leaving it in the fridge until it is time to cook it.

In a pot or large frying pan, heat the oil and brown the marinated chicken. Add garlic and sauté for about a minute.

Add broth, cream, and pasta. Bring to a boil. Cover and reduce the heat to a simmer for 15-20 minutes, or until pasta is soft/cooked.

Turn off the heat. Stir in parmesan cheese.

Serves 4

*Note: Whatever size you can get, the 100mL doesn't make a huge difference. I just get the boxes that look like juice boxes to do this. It's less concentrated than the cans, but that's good for this.