Creamy pasta with fresh vegetables and a Teriyaki twist! Feel free to use the vegetables shown or experiment with different combinations based on what you prefer or have available. It would also work well with boneless, skinless chicken thighs. If you want to double it, use an additional large skillet–I typically do for my family of six, which includes several hungry teenage guys!
Ingredients:
- 1/2 pound fettuccini noodles 1/2 standard box
- 2 tablespoons oil of choice divided
- 4 cups assorted chopped veggies bell pepper, zucchini, squash, broccoli, mushrooms, etc.
- For the Chicken
- 1 pound boneless skinless chicken breasts diced into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry ginger
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- Additional Ingredients
- 3 tablespoons butter
- 1 cup heavy cream
- 1/4 cup good teriyaki sauce I use Kikkoman Baste and Glaze, or homemade
- kosher salt and pepper to taste
Instructions:
Step No.01
Cook the pasta in salted water according to the package instructions.
Step No.02
Cook in a large skillet over medium heat. Add 1 tablespoon oil, tilting to coat the bottom of the pan, and then add the vegetables. Note: If you have veggies that take longer to cook, like bell peppers, put them in first and saute for a few minutes to soften before adding the more tender veggies so they’re all done at the same time. Sprinkle lightly with salt and pepper and cook until tender-crisp, or however you like them (I like mine a little softer!), about 5-10 minutes. Remove the vegetables and cover to keep warm.
Step No.03
While the vegetables are cooking, season diced chicken with garlic, onion, ginger, pepper, and salt. Add the remaining tablespoon of oil to the skillet, tilting to coat the bottom, and then add the chicken. Cook until done.
Step No.04
Push the chicken to one side of the pan, then melt the butter on the open side. Combine cream with teriyaki sauce. Whisk together, then use a rubber spatula to mix it into the chicken. Bring to a low simmer and cook for about 2 minutes. It thickens somewhat when cooking.
Step No.05
Turn off the heat and add the pasta and vegetables to the pan. Toss everything together. Season to taste with salt and pepper (this is a key step; the salt is purposefully kept low at first due to the various salt levels in different teriyaki brands). The sauce will thicken as it stands.
Step No.06
You are welcome to add additional teriyaki if you prefer a stronger flavor.
Full Recipes:https://ourbestbites.com/teriyaki-chicken-alfredo/