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1
For the marinated chicken: Combine the teriyaki sauce, brown sugar, mushroom soy, garlic, sesame oil and ginger in a medium bowl.
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2
Add the chicken, toss to coat and marinate in the refrigerator for at least 30 minutes.
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3
Remove and season with salt and pepper.
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4
Preheat the oven to 350 degrees F.
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5
Using a grill or grill pan, sear the chicken over high heat until color begins to show, 1 to 2 minutes per side.
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6
Remove and roast in the oven until moist, tender and cooked through, about 10 minutes.
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7
Cut the chicken into medium-diced sections for the pasta.
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8
For the pasta: Cook the pasta according to the package directions until al dente; reserve the pasta and the water in the pot separately.
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9
Heat the blended oil in saute pan over medium heat.
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10
Add the pancetta and then the garlic and saute until the garlic is golden brown, about 3 minutes.
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11
Add the mushrooms, cut-up marinated chicken and sundried tomatoes and cook for about 1 minute, then add the wine and deglaze the pan.
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12
Add the cream, then 3 ounces of the Parmesan and cook until thickened.
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13
As the sauce thickens, immerse the pasta in boiling water for 15 seconds to heat, strain and then add to saute pan.
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14
Saute until all the ingredients are thoroughly combined.
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15
Season to taste with salt and pepper then place in a pasta serving bowl.
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16
Garnish with the snow peas and sprinkle with the remaining 1 ounce Parmesan.
