- 1 teaspoon salt-free seasoning blend
- 1 teaspoon poultry seasoning
- 1 pound boneless, skinless chicken breast, cut in 1-inch pieces
- 2 tablespoons olive or vegetable oil
- 4 tablespoons butter or margarine, divided
- 2/3 cup water
- 2 tablespoons teriyaki sauce
- 2 tablespoons onion soup mix
- 1 (1 ounce) package 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 skillet, saute chicken in oil and 2 tablespoons butter for 5 minutes or until juices run clear. 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 the fettuccine according to package directions. Drain; add to the chicken mixture. Add cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat.