Thursday, January 20, 2011

Teriyaki Chicken Alfredo

This recipe was contributed by Janelle Dobson.  She says that this is her #1 company dinner that she pulls out when she wants to impress her guests, and it's still super easy!  Score!  It's heavy and rich, but oh-so-delicious.  Enjoy!  

Teriyaki Chicken Alfredo
2 large Chicken breasts
1/2 cup Soy Vay Veri Veri Teriyaki Sauce  
1 packet Alfredo sauce 
1/8- 1/4 cup dried parsley
2 teaspoons dried basil
1/4 teaspoon salt
1 cup whipping cream
Cooked fettuccini
Thinly slice chicken and onions.  Lightly season chicken with salt and pepper and saute chicken and onions in large skillet with a little olive oil.  When chicken is cooked through, dump the rest of the ingredients in the skillet, stir to mix.  Let bubble to thicken, serve over pasta.
Notes from the chef:

I sometimes add sliced zucchini and mushrooms or some other veggies that I saute with the chicken.  I know a friend that adds asparagus and loves it.  

I have substituted the whipping cream for my son's whole milk or half and half and it is okay, but not ideal.  I guess you could try using plain milk if you want to ease up on the calories, but you'll lose a lot of richness.  

Though I am usually the queen of substituting brand ingredients to save a buck, I wouldn't dream of doing it with this dish- this specific teriyaki sauce makes this dish- it is really strong and vibrant, but the good news is since you only use 1/2 a cup, a jar of it will go for many meals.  Be sure to shake the bottle really good to break up the minced garlic that floats up the top of the container.

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