Herbed Chicken Fettuccine

Linda Easley


Savory seasonings add zip to these moist chicken strips tossed with pasta. This is another great dish I found in a magazine sometime back. Takes less than an hour to put on the table.

★★★★★ 1 vote
25 Min
25 Min
Stove Top


1-2 tsp
salt-free seasoning blend
1 tsp
poultry seasoning
1 lb
chicken breasts, boneless and skinless, cut into 1-inch strips
2 Tbsp
olive oil or vegetable oil
4 Tbsp
butter or margarine, divided
2/3 c
2 Tbsp
teriyaki sauce
2 Tbsp
onion soup mix
envelope savory herb and garlic soup mix, divided
8 oz
fettucine, uncooked
2 Tbsp
parmesan cheese
1 Tbsp
worcestershire sauce


1Combine seasoning blend and poultry seasoning; sprinkle over chicken. In skillet, sauté chicken in oil and 2 tablespoons butter for 5 minutes or until juices run clear.
2Add the water, teriyaki sauce, onion soup mix and 2 tablespoons herb and garlic soup mix. Bring to a boil. remove from heat; cover and simmer for 15 minutes
3Meanwhile cook fettuccine according to package directions. Drain; add to chicken mixture. Add cheese, Worcestershire sauce, remaining butter and remaining herb and garlic soup mix; toss to coat.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy