This is a recipe that my sister Amy had told me about and she had made for my brother-in-law and niece. While I forgot the exact process she had told me, I Googled it and came across an amazing recipe and made some adjustments of my own. It sounded very off the wall and I was skeptical as to how the ingredients would work together, but that alone made me up for the challenge… So, without further ado here is the run down!
Creamy Chicken Teriyaki Fettuccine
2 lbs Chicken Breast (cubed)
1 Pkg Fettuccine (cooked)
3 Tbsp Flour
1 Tbsp Olive Oil
3 Tbsp Unsalted Butter
1/4 Cup Water
1 Cup Soy Vey “Very Very Teriyaki”
2 Cups Heavy Cream
1 Cup Fresh Grated Parmesan Cheese
3 Cloves Garlic (minced & smashed)
2-3 Cups Broccoli
Heat olive oil in a skillet and cook your cubed chicken. Once no longer pink in the center, add your broccoli as well as the 1/4 cup of water. Mix well, then cover and simmer for 5 minutes on low heat.
Take a large pot and heat the butter and garlic over medium for 2 minutes or until fragrant and translucent. Slowly whisk in flour and cook at the same setting for another 2 minutes while continuously whisking. Don’t let the flower brown, but if you notice it browning, then go to the next step immediately and remember it is not the end of the world!
Slowly add the cream to the butter, garlic, flour mixture while continuously whisking and bring to a boil. Once the cream thickens slowly whisk in the teriyaki sauce and parmesan cheese.
Reduce to a simmer for 3 minutes then combine the chicken and vegetable mixture with the sauce in the large pot. Serve over cooked fettuccine or any other pasta you prefer!
*If you have a hard time getting your sauce to thicken up, add a little bit of corn starch diluted with water and stir well.