Teriyaki Chicken Thighs

Preheat oven to 425°. Combine first 5 ingredients in a bowl. Reserve 1/4 cup teriyaki mixture for pasta. Rinse chicken with cold water, pat dry, and arrange on a baking dish. Brush both sides of chicken with teriyaki mixture, and season with salt and pepper. Bake at 425° for 10 minutes or until juices run clear, basting after 5 minutes.

Cook pasta according to package directions, adding peas 1 to 2 minutes before end of cooking time. Drain pasta and peas, rinse under cold water, and drain thoroughly. Transfer to a serving dish, and toss with reserved 1/4 cup teriyaki mixture. Slice chicken, and divide evenly over pasta; garnish, if desired.