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