Kelly's Chicken Fettuccini Fernando |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I LOVED this dished that a local Mexican restaurant called the Hacienda used to serve, until they changed chefs, and it was AWFUL! So, I went home and came up with my own, (better!), version! At least in MHO!! It's like a Mexican-Style Fettucini Alfredo. REALLY good!! Ingredients:
4 boneless skinless chicken breast halves, cut in large bite-sized pieces or strips |
1 small onion, cut in thin wedges and separated |
1 green bell pepper, julienned |
2 tablespoons butter |
2 tablespoons oil |
salt, to taste |
pepper |
garlic powder |
cumin |
1 (1 lb) jar 5 brothers alfredo sauce (or ragu) |
1/4 teaspoon cumin, start with 1/4 then add more to your taste |
1/4 cup sour cream |
2 cups shredded sargento four-cheese mexican blend cheese, divided |
1 (15 ounce) can black olives, halved lengthwise |
1/2 cup canned jalapeno slices, rings the jarred kind (*as many or few as you'd like) |
1 (8 ounce) carton fresh sliced mushrooms |
fresh cooked fettuccine pasta (4 servings) |
Directions:
1. Lightly season the chicken with salt, pepper and garlic powder. And very lightly with cumin.
2. Then very lightly brown chicken in butter and oil on all sides, reduce heat, add onion, green pepper, and 1/4 cup water.
3. Cover and simmer til chicken and vegetables are done, about 12-15 minutes.
4. Add mushrooms during last 5 minutes.
5. Drain, then add rest of ingredients, (except fettuccini), adding just 1 cup of the cheese.
6. Simmer this on LOW just til heated through, *do not boil or it might separate.
7. Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired.
8. Cover and let set 5 minutes til cheese has melted, or pop into the oven for a few minutes.
9. Serves 4-6.
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