Asian Chicken with Pasta

Well, friends, I haven't been doing too many exciting things that I can post about this week.  I have been doing some things but they aren't finished, so you'll just have to wait. 

A few weeks ago I asked my husband what he wanted for dinner the next day.  He said the stereotypical, "I don't know."  I said, "What kind of meat do you want."  Guess what he said..."I don't know."  Finally I got him to choose chicken and I went on an Internet search to find a new recipe.  I settled on this Asian Chicken with Pasta recipe.  It mostly had things we would eat in it and, even better, it seemed to be a little odd...how can it be Asian if there is Italian dressing and Balsamic Vinaigrette and no soy sauce in it?

Here is the chicken cooking in the dressings.  

Here I've added the broccoli slaw and pepper.  I really like the idea of broccoli slaw but I don't like it dry or in a salad.  I did like it sauteed for this dish though.  It was still crispy-ish and tasted good.  As you can see, it filled my pan a little more than I thought it would.  

Here it is after it's cooked down a little.  

And here's the finished product.  I was going to add the noodles to the pan on the stove but there just wasn't room, so we ate it spaghetti style (noodles and sauce separate on the table but combined on the plate).  It did, in fact, taste Asian.  Don't ask me how but I think it probably has something to do with the ginger.  And don't worry, there were no mushrooms harmed in the making of this dish.  

*NOTE: You may read the reviews and find that people thought it was bland or missing something.  To combat this (since we like flavor) I doubled all the spice measurements (garlic, ginger, salt and pepper) and added some red pepper flakes.  It was good for us.