Chicken Alfredo pasta with teriyaki sauce
Teriyaki linguine Alfredo—the ultimate fusion sensation! An irresistibly creamy pasta recipe that perfectly combines rich Alfredo sauce with the savoury-sweet Kikkoman Teriyaki Wok Sauce with Roasted Garlic.
Ingredients
Nutritional facts (per portion):
2,880 kJ / 688 kcalPreparation
Step 1
500 g chicken breast fillet – 4 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic – 1 tbsp Kikkoman Toasted Sesame Oil
Cut the chicken breast fillet into cubes or strips and marinate with the Kikkoman Teriyaki Wok Sauce with Roasted Garlic for about 5 minutes. Heat the Kikkoman Sesame Oil in a wok, fry the chicken breast for about 8 minutes and remove.
Step 2
1 tbsp butter – 200 g shiitake mushrooms (or mushrooms of your choice) – 1 medium onion – 1 garlic clove – 200 g cherry tomatoes
For the sauce, heat the butter in the wok. Cut the mushrooms into pieces approx. 2 cm in size. Dice the onion, finely chop the garlic and sauté both with the mushrooms in the heated butter for about 5 minutes. Add the tomatoes and sauté for another 3 minutes.
Step 3
200 g double cream – 4 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic – 100 g Pecorino cheese – ¼ tsp freshly ground black pepper – ¼ tsp cayenne pepper – 500 g linguine (or fresh ribbon noodles)
Pour in the cream and the remaining Kikkoman Teriyaki Wok Sauce with Roasted Garlic then bring to the boil. Grate the Pecorino, stir it into the sauce and season with the black pepper and cayenne pepper. Cook the pasta according to the packet instructions.
Step 4
A few basil leaves
Mix the sauce with the pasta and chicken in the wok, arrange on plates, garnish with the basil and serve.
Tip:
Courgette or broccoli make a great alternative to shiitake mushrooms.
Recipe-ID: 1636
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500 g chicken breast fillet – 4 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic – 1 tbsp Kikkoman Toasted Sesame Oil
Cut the chicken breast fillet into cubes or strips and marinate with the Kikkoman Teriyaki Wok Sauce with Roasted Garlic for about 5 minutes. Heat the Kikkoman Sesame Oil in a wok, fry the chicken breast for about 8 minutes and remove.
1 tbsp butter – 200 g shiitake mushrooms (or mushrooms of your choice) – 1 medium onion – 1 garlic clove – 200 g cherry tomatoes
For the sauce, heat the butter in the wok. Cut the mushrooms into pieces approx. 2 cm in size. Dice the onion, finely chop the garlic and sauté both with the mushrooms in the heated butter for about 5 minutes. Add the tomatoes and sauté for another 3 minutes.
200 g double cream – 4 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic – 100 g Pecorino cheese – ¼ tsp freshly ground black pepper – ¼ tsp cayenne pepper – 500 g linguine (or fresh ribbon noodles)
Pour in the cream and the remaining Kikkoman Teriyaki Wok Sauce with Roasted Garlic then bring to the boil. Grate the Pecorino, stir it into the sauce and season with the black pepper and cayenne pepper. Cook the pasta according to the packet instructions.
A few basil leaves
Mix the sauce with the pasta and chicken in the wok, arrange on plates, garnish with the basil and serve.
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