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Herbed Chicken Fettuccine

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 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.

Printed from tasteofhome.com Nov 19, 2008

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Herbed Chicken Fettuccine cont.

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.

Yield: 4 servings.