Recipe by SaraEMiller
This is a recipe my dad used to make when I was younger. It's a little bit different than the traditional recipe, but I love the flavors. People seem to enjoy it; I'm always getting compliments.
Top Review by Backwoods Baker
WOW! It's a surprise in your mouth! I was wary of making it with the teriyaki sauce and seasoning salt but I followed the recipe perfectly, used rotini pasta and POW (haha) it turned out perfect. This dish has a lot of flavor (compared to many of our Minnesota dishes). My husband really loved as did my 8 year old daughter. This will be a favorite in our house!
- 2 medium chicken breasts
- Lawry's Seasoned Salt
- lemon pepper
- garlic salt
- 2 tablespoons teriyaki sauce
- 1 (12 ounce) package dry pasta, any shape
- 1 (16 ounce) jarbertolli alfredo sauce
- 1⁄2 teaspoon butter
Directions See How It's Made
- 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.