Cook pasta in salted water according to package instructions.

Heat a large skillet over medium heat.  Add 1 tablespoon of oil, tilting to cover bottom of pan, and then add vegetables.  Note:  If you have veggies that take longer to cook, bell peppers for example, put them in first and saute for a few minutes to soften before adding the more tender veggies so they are all done at the same time) Sprinkle lightly with salt and pepper and cook until tender-crisp, or however you’d like them (I like mine a little softer!) about 5-10 minutes.  Remove veggies and cover to keep warm.

While veggies are cooking, sprinkle chopped chicken with garlic, onion, ginger, pepper and salt.  Add remaining tablespoon of oil to skillet, tilt to cover bottom of pan, and then add chicken and cook until done.

Push chicken to one side of pan and add butter to open side of pan to melt.  Add cream and teriyaki sauce.  whisk together and then use a rubber spatula to stir it around with the chicken.  Bring it to a low simmer and cook for about 2 minutes.  It thickens slightly as it cooks.

Turn off heat, and add pasta and veggies to pan and toss everything together.  Season with salt and pepper to taste (this step is important,  the salt is purposely kept lower at the beginning due to varying amounts of salt in different teriyaki brands).  Sauce will thicken upon standing.

You are welcome to add more teriyaki if you’d like that flavor stronger.