Sweet and Spicy Tomato Cream Chicken Pasta by Niki

12 oz boneless, skinless chicken breast, cut into small, bite-sized chunks
1 tbsp dried Basil
1/2 tsp Pepper, red or cayenne
1 tbsp Honey
3 tbsp Soy Sauce
2 tbsp Kikkoman Teriyaki Sauce & Marinade
2 tsp Baking Soda
12 ox box Barilla - Tri-Color Rotini
2/3 cup kernels Yellow Sweet Corn, Frozen
1 1/3 cup cut Green Beans, Frozen
1/2 cup Classico Fire Roasted Tomato and Garlic pasta sauce
2 tbsp Cream Cheese
3 tbsp Heavy Whipping Cream

This is a family favorite which requires no additional salt or pepper, but feel free to make your own variations!

1. Combine chicken, baking soda, red pepper, soy, teriyaki, basil, and honey in a small container, set aside. The mixture might bubble a little, but it's ok, the baking soda is tenderizing the chicken while it is marinating (only needs about 15 minutes).

2. Cook pasta according to box directions, adding the corn and green beans to the boiling water at the same time as the pasta, set aside when done.

3. Heat a medium sauté pan on medium-high heat. Add in marinated chicken, including the sauce. Sauté until chicken is just done, about 3-4 minutes.

4. Add in tomato sauce, cream cheese, and heavy cream. Stir to combine. Heat until cream cheese is fully melted and combined, about 2-3 minutes. If sauce is not thick enough, cook for an additional 1-2 minutes. **Note: The sauce will thicken a little on standing.

5. Combine chicken/sauce mixture with pasta/veggie mixture. Serve hot and enjoy!

Serving Size: Makes 3 2-cup portions, or 4 1&1/2 cup portions