Mike's Spicy Chicken Pasta

Here's what you need 
(it's best to get this stuff together before so you aren't running back 'n forth to the fridge):

- 1 package of chicken (I like to use the strips of chicken from the stupid-market), cut into little 1/2 inch cubes or slivers
- 1/2 - 3/4 lb. of penne pasta or shells or whatever floats your boat
- 2 Garlic wedges or garlic salt
- A little olive oyl
- A splash of Italian dressing
- Kikkoman Teriyaki Baste & Glaze  (this is the double secret ingredient, so it's kind of important)
- Worcestershire sauce
- Red pepper flakes
- Honey
- Salt n peppa  (and a little basil if you have the stuff lyin around)
- Any vegetable can be added to the mix. (my girlie likes broccoli, so that finds its way in sometimes)

Step 1 -- You're Hungry
Cut the chicken into little cubes or slivers.  Boil some water for the pasta while doing this.
Put some olive oil into a frying pan (enough to just barely cover the bottom) and turn it on low.
When the water is boiling, add a little salt to the water and toss in the pasta.

Step 2 -- Raw chicken & uncooked pasta
Put the chickens into the frying pan, coat them with the Teriyaki Baste & Glaze.  Crank the heat to medium/high.
Add in the garlic, red pepper and some salt n peppa.
Splash in some worcestershire sauce, italian dressing and for those of us who like it hot, some tabasco.
Stir it up.
Add your vegetables to the mix at this point.

Step 3 -- Multitasking difficulties with the pasta and chicken
Add a little water to the chicken mixture.  About 1/4 of a cup should do.
As the chicken cooks, add a criss-crossing drip of honey over em. (substitute sugar in absence)

Step 4 -- Overcooked pasta sucks
Drain the pasta when it is done. Leave it in the strainer.
When the chicken is cooked and a little browned take it off the heat.
Mix the pasta in with the chicken mixture and all the sauce.

This recipe never tastes exactly the same, but it's always good.  

Might have something to do with the tide or the phases of the moon.

Enjoy.