Herbed Chicken Fettucini

 

This pasta dish has been a favorite of our for at least 15 years.  It is one of my old standbys.  I can count on my family loving every bite and there are never any leftovers.  But the best part about it is that it's a one pot meal.  No need to dirty every dish in the house to cook dinner.  Serve with steamed veggies or a green salad and you've got dinner!

Herbed Chicken Fettucini
Serves 4
  
1 to 2 teaspoons salt-free seasoning blend 
1 teaspoon poultry seasoning 
1 pound boneless skinless chicken breast, cut into 1-inch strips 
2 tablespoons olive oil 
4 tablespoons butter, divided  
2/3 cup water 
2 tablespoons teriyaki sauce 
2 tablespoons onion soup mix 
1 envelope Lipton savory herb and garlic soup mix, divided 
8 ounces uncooked fettuccine or pasta of your choice 
2 tablespoons grated Parmesan cheese 
1 tablespoon Worcestershire sauce

Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a large skillet, saute chicken in oil and 2 tablespoons butter for 5 minutes or until chicken is no longer pink. Add the water, teriyaki sauce, onion soup mix and 2 tablespoons herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Meanwhile, cook fettuccine according to package directions. Drain; add to chicken mixture. Stir in the cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat.


Source:  Taste of Home