1. Marinade chicken with teriyaki sauce; set aside for 10-20 minutes. 2. Bring 4 cups of water to a boil in pot. 3. chop garlic. 4. Heat the oil, garlic, and 1 teaspoon salt in a small skillet on low heat. 5. Cook very slowly until the garlic turns golden, about 3 minutes 6. careful not to brown or your sauce will be bitter; remove from heat when done. 7. When the water boils, add 1 tablespoon salt and the pasta. 8. Cook until al dente (9 minutes); drain, letting some of the cooking water cling to the noodles. 9. Return the dripping noodles to the pot and toss with the oil mixture, 1/2 cup chopped onion, Parmesan cheese, balsamic vinegar, chopped tomato, and basil. 10. Season with salt and pepper to taste; divide among 2 plates with a bed of spinach on each. 11. Grill or pan cook teriyaki marinaded chicken until the inside is no longer pink; (if you pan cook: add 2 Tablespoons oil to pan + another 1/2 cup of onions, for flavor). 12. Cut chicken into strips; top pasta with 1 chicken breast on each plate. 13. sprinkle with Gorgonzola (or Feta) cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
