teriyaki chicken fettuccini

Name: Teriyaki Chicken Fettuccini
Prep time: 45 min
Cook time: 15 min
Yield: 6
Ingredients: 1/4 cup(s) butter; 1/4 cup(s) olive oil; 2 - chicken breast halves; 1/2 cup(s) chopped green onions; 2 - garlic cloves, minced; 1 jar(s) alfredo sauce; 12 ounce(s) fresh mushrooms, sliced; 2 - zucchini, 1 yellow and 1 green; 12 ounce(s) broccoli florets; 1/4 cup(s) teriyaki sauce; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1/4 cup(s) fresh parsley; 2 tablespoon(s) fresh basil; 1 pound(s) fettuccini noodles, cooked; - grated parmesan cheese

(1 RATING)

41 Pinches

Marta Thompson

Gooding, ID

Updated on Feb 15, 2012

My son loves to cook this pasta dish and it has become a family favorite. Enjoy!

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prep time 45 Min

cook time 15 Min

method ---

yield 6-8 people

Ingredients

1/4 cup butter
1/4 cup olive oil
2 - chicken breast halves
1/2 cup chopped green onions
2 - garlic cloves, minced
1 jar alfredo sauce
12 ounces fresh mushrooms, sliced
2 - zucchini, 1 yellow and 1 green
12 ounces broccoli florets
1/4 cup teriyaki sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh parsley
2 tablespoons fresh basil
1 pound fettuccini noodles, cooked
- grated parmesan cheese

How To Make teriyaki chicken fettuccini

Step 1

Melt butter and oil in a large, heavy skillet over medium heat. Add chicken, green onions, and garlic. Saute chicken until it is lightly browned and cooked. Stir in alfredo sauce, mushrooms, zucchini, broccoli, teriyaki sauce, salt, and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3-5 min. Stir in parsley and basil. Remove from heat. Toss pasta with sauce and sprinkle with parmesan cheese (sprinkle with parsley for presentation, optional).
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