Ingredients:
2 medium chicken breasts
Lawry’s Seasoned Salt
lemon pepper
garlic salt
2 tablespoons teriyaki sauce
1 (12 ounce) packages dry pasta, any shape
1 (16 ounce) jars bertolli alfredo sauce
1/2 teaspoon butter
Directions:
Put on water for pasta to boil first. When I’m cooking for company, I like to use different shaped pasta; it’s a bit more festive. Anything you like works well.
Cut chicken breasts into small, bite-size pieces, and season chicken breast with season salt, lemon pepper, and garlic salt. Melt butter in a frying pan over medium heat. Add chicken breast pieces and let them cook until white on both sides.
Turn down to medium low, add teriayki sauce (I like to use the glaze/marinade, because it’s a little thicker) and let chicken finish cooking while the teriayki is absorbed.
Turn down to low, add the alfredo sauce and stir well to mix everything. Allow it to simmer until the pasta is ready. Drain the water from the pasta and add chicken and sauce mixture. Toss and mix well. Serve.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.