Creamy Teriyaki Chicken Fettuccine

Jav’s 28^thbirthday was yesterday and we had a few friends over to celebrate.  He keeps thinking he is 29 and not 28, which makes me laugh since I am 29.  I keep trying to convince him that he is actually 29 – it seems to be working.  Since his favorite possession in the whole wide world (with the exception of his MacBook Pro) is his IPhone, I thought I would try and make an IPhone cake.  Well, I tried:

He was really happy when he saw it!  And here are his many faces from the night:

Other pics from the night.

Mavie and Katie had a great time too:

Too much fun:

Disclaimer: I don’t really give my dog alcohol.  Only chocolate. He likes chocolate. 

When Jav was in high school he worked a local restaurant called Smoky Mountain Pizza.  He is obsessed with their Teriyaki Chicken Fettuccine and asked me to make it for him for his birthday.  After a few test runs, I think I finally succeeded.  It was pretty darn good.

Happy 29^thJav!! The first of many to come .

On a side note – here is a link on how to pound meat from Chef Doughty at Boise State Radio.  It had me in hysterics.  http://stream.publicbroadcasting.net/production/mp3/idaho/local-idaho-885382.mp3

Creamy Teriyaki Chicken Fettuccine
Printable recipe here

 1 Tablespoon Olive Oil
2lbs Chicken Breast Cut into bite size pieces (cutting semi-frozen is easiest)
2-3 Cups Assorted Fresh Veggies Chopped (I used broccoli, zucchini, mushrooms and sugar snap peas)
6-7 Servings Cooked Fettuccini

Sauce
3 Tablespoons Butter
3 Tablespoons Flour
2 Cloves Garlic Minced
2 Cups Half and Half (I bet it would work with 2% milk, but don’t hold me to it.  If you try it let me know)
1 Cup Freshly Grated Parmesan
1 Cup Soy Vay Veri VeriTeriyaki Sauce (Must be this brand. Mmm. So good.)

Heat olive oil in a medium skillet and cook chicken breast pieces until browned and cooked through.  Add veggies and ¼ cup of water and cook 5 minutes more on medium. Set aside.

In a medium stockpot melt butter with garlic over medium heat. 

Add flour and whisk constantly for two minutes, but do not let the flour brown.  Like you would a roux for an alfredo sauce. 

Slowly whisk in milk and bring slowly to a boil while stirring constantly. 

This mixture will thicken up after about 5 minutes of cooking.  Once thick, slowly whisk in parmesan and teriyaki sauce. 

 Let cook for two minutes more while stirring and pour over cooked chicken and veggies in the skillet. (this was a test run and I used different veggies).

 Set heat to low and stir until warmed through.  No need to season, there should be plenty of salt from the sauce. Serve over fettuccini.

Enjoy!

Love,

Lindzee