far east chicken fettuccine

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Ingredients [?]

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  • add   1 tablespoon honey
  • add   1 cup chopped green onion, using white part and some of green tops
  • add   2/3 teaspoon salt
  • add   1/8 teaspoon cayenne pepper
  • add   bok choy
  • add   6 cups coarsely chopped
  • add   2 garlic cloves, minced
  • add   1 teaspoon minced gingerroot
  • add   2 medium tomatoes, peeled, seeded and chopped
  • add   4 tablespoons cooking oil, divided
  • add   3 tablespoons butter, divided
  • add   1 package (10 oz.) frozen chopped broccoli, thawed
  • add   1 package (12 oz.) fettuccine, cooked according to package instructions
  • add   1 medium red bell pepper, seeded and cut in lengthwise strips
  • add   6 chicken thighs


  1. Prepare fettuccine. In large frypan, place 1 tablespoon of the butter and 1 tablespoon of the oil and heat over medium temperature. Add chicken and cook, turning once, about 11 minutes. Remove chicken from frypan and set aside. In same frypan, place remaining butter and remaining oil and heat over high temperature. Add gingerroot, garlic, bok choy, green onion, red bell pepper and broccoli. Cook, stirring, about 2 minutes. Add tomatoes, salt, cayenne pepper and honey. Cook, stirring carefully, an additional 2 minutes. To serve, arrange fettuccine over bottom of platter and spoon vegetable mixture on top, leaving several inches of pasta showing. Place chicken thighs in a row on top of vegetables. Makes 6 servings.