Creamy pasta recipe with a Teriyaki twist and fresh vegetables! Use the vegetables shown, or substitute your own selections based on what you have on hand or what you prefer. Additionally, it would be fantastic with skinless, boneless chicken thighs. If you would want to double it, use an additional large skillet—I frequently do so for my family of six, which includes a few ravenous 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
Pasta should be cooked in salted water as directed on the package.
Step No:02
A big skillet should be heated to medium heat. After adding 1 tablespoon of oil and tilting the pan to coat the bottom, add the vegetables. Note: To ensure that all of your veggies are cooked at the same time, add the veggies that take longer to cook, like bell peppers, first and sauté them for a few minutes until they soften.) Lightly season with salt and pepper, then cook for 5 to 10 minutes, or until they are tender-crisp, according to your preference (I like mine a little softer!). Take out the vegetables and cover to stay warm.
Step No:03
While the vegetables are cooking, season the chopped chicken with salt, pepper, onion, and ginger. Cook the chicken until it’s done by adding the last tablespoon of oil to the skillet and tilting it to cover the bottom of the pan.
Step No:04
After pushing the chicken to one side of the pan, melt the butter on the exposed side. Stir in teriyaki sauce and cream. Whisk everything together, then mix in the chicken with a rubber spatula. Simmer it gently for around two minutes. As it cooks, it becomes slightly thicker.
Step No:05
After turning off the heat, add the pasta and vegetables to the pan and combine everything. Add salt and pepper to taste (this is a crucial step; the salt is intentionally kept low at first because different teriyaki brands have variable salt content). Standing will cause the sauce to thicken.
Step No:06
If you want the flavor to be stronger, feel free to add extra teriyaki.
See Full Recipes: https://ourbestbites.com/teriyaki-chicken-alfredo/