Szechuan Chicken and Noodles

Source:  sixsistersstuff.com

1 (13.25 ounce) package linguine noodles

2 Tablespoons butter

4 boneless skinless chicken breasts (cut into bite-size pieces)

2 Tablespoons olive oil

1 yellow onion (diced)

2 green bell peppers (diced)

1 3/4 cups teriyaki sauce

2 teaspoons minced garlic

1 teaspoon paprika 

2 cups broccoli florets (steamed)

DIRECTIONS:

Cook the linguine noodles according to the directions on the package.

In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes).

Remove the chicken from the skillet and set aside.

In the same skillet, add olive oil over medium heat.

Add the onion and bell pepper and saute until soft (about 8 minutes).

Once the vegetables are done, add the cooked chicken back to the skillet.

Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened.

Fold in steamed broccoli.

When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture.

Stir to combine and serve.