Ingredient of the month: Cream of Chicken Soup

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Herbed Chicken Fettuccine

This is SO good! I love pretty much all pasta, but this is probably my favorite thing that I cook. It looks harder than it is, so definitely give it a try!

1 to 2 t. seasoned salt
1 t. poultry seasoning (I've never actually used this ingredient)
1 lb. diced chicken breasts
2 t. olive oil
4 T. butter (divided)
2/3 c. water
2 T teriyaki sauce
2 T onion soup mix
1 envelope Savory Herb with Garlic Soup Mix (Lipton)(divided)
8-12 oz. fettuccine
2 T Parmesan cheese
1 T worchestire sauce

Combine seasoned salt and poultry seasoning, sprinkle over chicken. Saute chicken in oil and 2 T butter for 5 minutes. Add water, teriyaki sauce, onion soup mix and 2 T herb and garlic soup mix. Bring to boil. Reduce heat and simmer (covered) for 15 minutes. Meanwhile, cook fettuccine and drain. Add pasta to chicken mixture. Add cheese, worchestire sauce, remaining butter, and remaining herb and garlic soup mix. Toss to coat.

**We also love this pasta with the Lipton's Onion and Mushroom Soup Mix instead of the Herb and Garlic. Both are delicious! I also love these soup mixes to cook mixed vegetables (tossed with olive oil) in the oven for 30 minutes at 350. Yummm!


Christine Archibald said...
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Christine Archibald said...

This sounds really good. I think I will make it this week when the Elders come over for dinner. Do you think I need to double it? Will it make enough?