Chicken Fettuccine a La Fuente |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I found this recipe in a Pillsbury Bake-Off publication. I don't cook very frequently but when I do, this recipe is one I make often. My family loves it. Don't overmix as this can cause the chicken and pasta to disintegrate. Also, I double the amounts of taco seasoning, whipping cream, parsley and Parmesan cheese. I find the original amounts (which is what I listed) too dry. I like my pasta creamy. Ingredients:
1 (12 ounce) package uncooked fettuccine |
1 tablespoon olive oil |
4 boneless skinless chicken breast halves, cut into 1-inch cubes |
2 garlic cloves, minced |
1 (1 1/4 ounce) package taco seasoning mix |
1 cup whipping cream |
1/3 cup chopped fresh parsley |
1 ounce grated fresh parmesan cheese |
Directions:
1. Cook fettuccine as directed on package; drain.
2. In a large skillet or Dutch oven, heat oil over medium-high heat until hot. Add chicken, stirring occasionally, until chicken turns white. Stir in garlic and taco seasoning mix. Cook 1 minute. Stir in cream. Reduce heat to low; cook 3 to 5 minutes, stirring constantly until heated through.
3. Stir in parsley and cheese. Add cooked fettuccine; toss to coat, but don't overmix. Cook 1 minute, stirring constantly, until heated through.
4. Garnish with additional parsley and cheese.
|
|