Chicken Teriyaki and Vegetable Bowtie Pasta

INGREDIENTS

8 oz

bowtie pasta, cooked according to package directions

3/4 cup

teriyaki sauce (I used this island-flavored teriyaki)

1/4 cup

honey

tablespoons lemon juice

2 tbsp

olive oil for sauce + 1 tablespoon for cooking chicken

1 tbsp

apple cider vinegar

1 tsp

ground ginger

boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)

1 cup

sugar snap peas

1/2 cup

carrots, diced small

1/2 cup

yellow bell peppers, diced small (another color may be substituted)