Sometimes I create something that’s not an appetizer. This is an updated version of the recipe first used on 2/19/2026. Great for a pot-luck, pairs well with egg-rolls.
Yields: 6 servings | Preheat: 375°F (190°C) | Bake Time: 30 minutes | Total Time: 1 hour
Ingredients
- Base:
- 6 oz Fettuccine, broken in half
- 1.5 lbs Fresh Broccoli florets, bite-sized (approx. 4-5 heads)
- 1.5 lbs Chicken Breasts, cut into 1-inch cubes
- 2 Tbsp Avocado or Olive Oil (for cooking the chicken)
- Salt & Black Pepper (to taste, for seasoning chicken)
- 1.5 cups French Fried Onions (for topping)
- Cooking Spray (for greasing the pan and the foil)
- Sauce:
- 1/2 cup Low-sodium Soy Sauce
- 1 cup Low-sodium Chicken Broth
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Sesame Oil
- 3 cloves Garlic, minced
- 1/2 tsp Ground Ginger
- 2 Tbsp Cornstarch
Instructions
- Prep: Grease a 9×13 inch baking dish. Cut broccoli and chicken into bite-sized pieces.
- Whisk: Combine all sauce ingredients in a bowl; whisk until cornstarch is fully dissolved.
- Boil: Cook fettuccine in salted water until al dente (~2 minutes less than directions). Drain.
- Brown: Season chicken cubes with salt and black pepper. In a large skillet on medium-high heat, quickly brown chicken in oil for 5 minutes (will finish in oven).
- Assemble: Toss raw broccoli and seasoned chicken into the cooked noodles. Pour sauce over and stir to coat. Pour into baking dish and spread evenly.
- Bake: Spray cooking spray on underside of foil, then cover tightly and bake for 20 minutes.
- Finish: Remove foil and stir to redistribute the sauce. Top evenly with the french fried onions. Bake uncovered for 10 more minutes until the onions are golden and the sauce is bubbly.