Asian Chicken Pasta

We actually call this "teriyaki chicken" at our house, but there is not actually any teriyaki sauce in it, so I gave it a new name. Anyway, this is easy and James and the kids love it. Scroll down to the bottom for slow cooker instructions!

ASIAN CHICKEN PASTA INGREDIENTS

2-3 boneless skinless chicken breast, cooked and sliced
1/2 bottle Kraft Light Asian Toasted Sesame dressing
3 Tablespoons low sodium soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
pinch of red pepper flakes (or more if you like it spicier)
1 pound of your favorite whole grain pasta (we like spaghetti best, but penne is easier for the kiddos to eat)
1 broccoli crown, chopped into bite-size florets
chopped peanuts for garnish

INSTRUCTIONS

(1) Boil a large pot of water for the pasta.
(2) While you are waiting, combine the dressing, soy sauce, ginger, garlic powder, and red pepper flakes in a separate saucepan. Bring to a boil. LEt it boil for 1-2 minutes, then remove from heat.
(3) Add your sliced chicken to your sauce.
(4) Add your pasta to the boiling water and cook as directed. Add a little olive oil to the water to keep your pasta from sticking together.
(5) When your pasta has about 3 minutes left to cook, add in the broccoli.
(6) Drain your pasta and broccoli. Pour your sauce and chicken over top. Sprinkle on some chopped peanuts and dish it out!

SLOW COOKER INSTRUCTIONS

(1) Add chicken, dressing, soy sauce, ginger, garlic powder, and red pepper to the slow cooker.
(2) Cook on high* 4-5 hours.
(3) At dinner time, cook you pasta and broccoli (frozen, fresh, "steam in a bag," whatever). Drain both and dump it all in the slow cooker with the chicken. Stir it up and serve! (If you want more sauce you can always squirt some more dressing in at the end.)

*Maybe I am just being paranoid, but I always like to cook chicken on high in the slow cooker to insure that it reaches a proper internal temperature. If you are not paranoid, then I guess you could cook it on low for 7-8 hours.