Teriyaki chicken with vegetables and pasta

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Teriyaki Sauce with Toasted Sesame Main courses Poultry Vegetables Spring Autumn Winter

Preparation time: 40 mins

Marinating time: 2h

4 chicken breasts (approx 200 g)
10-12 tbsp. Kikkoman Teriyaki Sauce with Toasted Sesame
½ head of broccoli
400 g green beans
2 peppers
2 (red) onions
400 g pumpkin
400 g pasta (Tagliatelle, Pappardelle)
salt & pepper

Preparation

Put the chicken breasts in the teriyaki sauce and let them marinate for a couple of hours. Wash and clean the vegetables. Clean the broccoli and break into florets. Clean the green beans. Cut the pumpkin in half, remove the flesh of the pumpkin and cut it into pieces. Blanch the pumpkin, the broccoli and the green beans for a few minutes in salted water. Put the vegetables into a baking pan together with the chicken breasts. Add the peppers and bake everything in the preheated oven at 180 degrees for 20 to 25 minutes.

Boil the pasta in salted water. Serve the pasta with the vegetables, the chicken breasts and the teriyaki sauce.