A plate of pasta with sautéed vegetables and sliced grilled chicken breast, garnished with fresh herbs, on a marble countertop.

Teriyaki Chicken Alfredo

About

Recipe created by Chef Britt Veres, Food Sales East (FSE).

Ingredients

Ingredients:

  • 4 Boneless Skinless Chicken Breast
  • 1/2 cup Kikkoman® Soy Sauce
  • 4 cloves Garlic Minced
  • 1 pound cooked Fettuccini Noodles
  • 2 tbsp Vegetable Oil
  • 1/2 cup Red Bell Pepper Chopped
  • 1/2 cup Zucchini Chopped
  • 1/2 cup Squash Chopped
  • 1/2 cup Broccoli Florets
  • 1/2 cup Mushroom Sliced
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ginger Dry or Fresh
  • 1/2 Teaspoon Pepper Black
  • 1/2 Salt Kosher
  • 3 tbsp Butter Unsalted
  • 1 cup Heavy Cream
  • 1/4 cup Kikkoman® Teriyaki Sauce
  • 1 tbsp Cilantro Fresh

Directions

Method

  1. Combine Soy Sauce, Garlic, and Chicken Breast (Marinate for at least 1 Hour).
  2. Grill Chicken until cooked through..
  3. Cook pasta and salted water and strain once completed.
  4. Over Medium High Heat – Combine Oil, Vegetables, & Seasonings – Sauté until Tender Crisp.
  5. Remove Sautéed Vegetables and set aside. In the same pan add butter and melt. Scrape and remove bits from sauté pan.
  6. Add Heavy Cream and Teriyaki and turn to Low. Simmer for 2 minutes until it thickens slightly.
  7. Combine sauce, vegetables, and pasta – Twist Spoon onto Plate.
  8. Bias Slice Chicken and place on top of pasta.
  9. Garnish with Cilantro.

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Wafu Italian (1)
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