Herbed Chicken Fettuccine

Herbed Chicken Fettuccine (Taste of Home Quick Cooking 2001)

1 tsp salt-free seasoning blend
1 tsp poultry seasoning
1 pound b/s chicken breasts, cut into 1 inch strips
2 Tbsp cooking oil
4 Tbsp butter or margarine, divided
2/3 cup water
2 Tbsp teriyaki sauce
2 Tbsp onion soup mix
1 env. savory herb & garlic soup mix, divided
8 oz fettuccine (or other pasta)
2 Tbsp grated Parmesan cheese
1 Tbsp Worcestershire sauce

Combine seasoning blend and poultry seasoning; sprinkle over chicken.  In a skillet, saute chicken in oil and 2 Tbsp butter for 5 minutes or until juices run clear.  Add the water, teriyaki sauce, onion soup mix and 2 Tbsp herb and garlic soup mix.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.  Meanwhile, cook the fettuccine according to package directions.  Drain; add to the chicken mixture.  Add cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat.  4 servings.

I  always double this recipe