Wednesday, July 20, 2016
Creamy Teriyaki Chicken Fettuccine
One of our favorite things to get for lunch in the office comes from a restaurant a few miles away. Probably a fantastic thing that they do not deliver, or we would have it 2 or 3 times a week! I haven't ever seen it anywhere else, and recipes online are very few. So, tonight I made it for dinner. And figured I would get the recipe put down where I could find it again easily. Enjoy!!
- makes 8 servings
Fettuccine, 1 pound
Boneless skinless chicken breasts, 1 1/2 pounds
Olive oil, 2 tablespoons
Kosher salt, 1 tablespoon plus 1 teaspoon, divided
Black pepper, 1 teaspoon
Garlic powder, 2 teaspoons, divided
Zucchini, 1 small, sliced 1/4 inch thick
Crook neck squash, 1 medium, sliced 1/4 inch thick
Red bell pepper, 1 large, sliced into strips
White mushrooms, 1 cup, sliced
Broccoli florets, 2 cups
Butter, 4 tablespoons
Cream cheese, 4 ounces
Milk, 1 cup
Parmesan cheese, 3/4 cup shredded
Soy Vey Teriyaki sauce, 1/2 cup
Bring large pot of water to a boil. When water has come to a boil, add 1 tablespoon salt and pasta. Cook according to package directions for al dente and drain, setting aside when done. Meanwhile, heat large skillet (12 inches or bigger) over medium high heat. Season chicken breasts with 1 teaspoon salt, black pepper, and 1 teaspoon garlic powder. Add 1 tablespoon olive oil to skillet and add chicken breasts. Cook 5-7 minutes per side (adjusting as needed for thickness of breasts) until golden brown and cooked through. Remove to cutting board to rest. Add remaining olive oil to skillet, then add zucchini, squash, and bell pepper. Cook 2-3 minutes, then add broccoli florets. Cook additional 3 minutes and add mushrooms. Cook 2 more minutes and then remove vegetables from pan (put in a bowl and set aside). Reduce heat to medium and add butter and cream cheese to skillet. Butter will melt and cream cheese will start to soften. Stir with wire whisk to incorporate (will look curdled but will come together). Add 1 teaspoon garlic powder and milk. Continue to whisk until sauce smooths out. Add shredded Parmesan and continue to whisk. Sauce will thicken quickly. Once sauce has thickened, add teriyaki sauce to thin out. Add cooked fettuccine to sauce and cook for a minute to allow pasta to absorb some of the sauce. Slice chicken into bite size pieces and add to pasta (and any juices that may have come out while it rested). Add cooked vegetables and toss with tongs to combine. A small amount of milk may be needed to thin sauce to coat everything well.
Serve with garlic bread.
- I add crushed red pepper flakes to the sauce when adding the garlic powder, but this may make it too spicy for some people. Start with 1/4 teaspoon and work up if you'd like it with more heat.