Teriyaki Chicken Alfredo

1/2 lb fettuccini noodles

2 Tbs oil, divided

4 c chopped veggies (broccoli, zucchini, squash, bell pepper, etc.)

For the chicken:

1 lb boneless, skinless chicken breasts, diced into 1 inch pieces

1 tsp garlic powder

1 tsp onion powder

1 tsp dry ginger

1/4 tsp black pepper

1/2 tsp kosher salt

Additional ingredients

3 Tbs butter

1 c heavy cream

1/4 c good teriyaki sauce

Cook pasta in salted water according to package directions.

Heat a large skillet over medium heat.  Add 1 Tbs oil and cover pan, then add vegetables.  Sprinkle lightly with salt and pepper and cook until tender-crisp, or however you like them, about 5-10 minutes.  Remove from pan and cover to keep warm.

While veggies are cooking, sprinkle chopped chicken with garlic, onion, ginger, pepper, and salt.  Add remaining Tbs oil to skillet, tilting again, and add chicken and cook until done.

Push chicken to one side of pan and add butter to open side to melt.  Add cream and teriyaki sauce, whisking together, then use a rubber spatula to stir it around with the chicken.  Bring to a low simmer and cook about 2 minutes.  It will thicken slightly as it cooks.

Turn off heat, and add pasta and vegetables to pan and toss everything together.  Season with salt and pepper (DON'T SKIP).  Sauce will thicken upon standing.

More teriyaki sauce might be good at this point, too.  

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