Herbed Chicken Fettuccine

Ingredients
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1 to 2 teaspoons salt-free seasoning blend (I use a Cajun salt-free seasoning) 1 teaspoon poultry seasoning 1 pound boneless skinless chicken breast, cut into 1-inch strips 2 tablespoons olive oil 4 tablespoons butter, divided 2/3 cup water 2 tablespoons teriyaki sauce (I just use soy sauce 2 tablespoons onion soup mix (I just throw in the entire Lipton packet) 1 envelope savory herb and garlic soup mix, divided (I've never used this) 8 ounces uncooked fettuccine or pasta of your choice 2 tablespoons grated Parmesan cheese 1 tablespoon Worcestershire sauce

Directions
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Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a large skillet, saute chicken in oil and 2 tablespoons butter for 5 minutes or until chicken is no longer pink. Add the water, teriyaki sauce, onion soup mix and 2 tablespoons herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook fettuccine according to package directions. Drain; add to chicken mixture. Stir in the cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat. Yield: 4 servings.