This teriyaki flavored noodle dish was a spontaneous creation resulting from a total change in direction in the middle of the dinner-making process. It went over really well, so I thought I would pass it on. Given the size of my family, one would think it essential for me to be super organized with meals. Sometimes I do plan ahead, especially for dishes requiring special ingredients. However, most days go more like this. Around lunch time, I pull something from the freezer and throw it in water with the fervent hope it will be thawed before I need to start cooking. I let ideas percolate in the back of my mind, and, by three o'clock, usually have a pretty good idea of what I'm going to make. At four o'clock, I start cooking and we eat sometime after five. The night I made this, I had taken out a pack of chicken breasts, the big split ones with the skin and bones, because they were on sale. I was pretty set on making Alfredo. The plan was to use two of the breasts in ...