Best Teriyaki Chicken Fettuccini Recipes

One Pan Teriyaki Chicken and Noodles image

Provided by Ashley Fehr

Time 20m

Number Of Ingredients 14

2 tablespoons canola oil
3 chicken breasts (cut into 1" pieces)
salt and pepper
1 cup matchstick cut carrots
1 cup snap peas
1 bell pepper (sliced)
1/2 cup soy sauce (sodium reduced)
2 1/2 cups chicken broth (sodium reduced)
350 grams Spaghetti (broken in half)
1/4 cup honey
2 teaspoons garlic (about 4 cloves)
1 teaspoon fresh ginger
1 tablespoon white vinegar
2-3 green onions (sliced)

Steps:

Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, stirring occasionally, until browned (3-4 minutes).
Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
Add the soy sauce, chicken broth, honey, garlic, ginger and vinegar and stir until combined. Stir in the Spaghetti.
Bring back to a simmer over medium heat and cook, stirring occasionally, for about 10 minutes, until al dente. Stir in green onions and serve.

Nutrition Facts : Calories 413 kcal, Carbohydrate 64 g, Protein 25 g, Fat 8 g, Fiber 4 g, Sugar 17 g, ServingSize 1 serving

Teriyaki Chicken Fettuccini image

Provided by Marta Thompson @marta76

Categories Chicken

Number Of Ingredients 16

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

Steps:

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).

Teriyaki Chicken Toss With Spaghettini Pasta image

Provided by HOUSEMANAGER Charle

Categories Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

1 teaspoon olive oil
3 boneless skinless chicken breasts
1/2 teaspoon seasoning (I use Mrs. Dash Original)
1 teaspoon canned crushed green chili
1 small onion
1 small zucchini
1/2 green pepper
1/2 red pepper
10 mushrooms
1 tablespoon cornstarch
2 tablespoons soya sauce
1/3 cup honey garlic sauce (I use V-H)
1/4 cup chicken broth
1 cup chicken broth
2 teaspoons curry powder
1 tablespoon liquid honey
1/2 teaspoon dried basil leaves
12 ounces spaghettini (to feed 6)

Steps:

CUT chicken into bite size pieces and cook in oiled wok along with seasoning and chilies; cook until meat is no longer pink.
CHOP onion, zucchini, peppers and mushrooms into bit size pieces and stir fry to desired crispness.
BOIL pasta at this time.
ADD cornstarch to a small bowl and gradually add soya while stirring so that the cornstarch is smooth not lumpy; Mix in the honey-garlic sauce and the ¼ cup chicken broth; Add to pan of chicken and veggies; Stir and leave to simmer on low.
DRAIN the pasta and mix the following in the empty pasta pot at med-low; 1 cup chicken broth, curry powder, honey and basil.
RETURN pasta to pot and toss with the spiced broth allowing the pasta to absorb the liquid; Drain off any excess.
PLACE pasta in a bowl and top with stir fry mixture.