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CHICKEN FETTUCCINE A LA FUENTE
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| Perk up creamy fettuccine with sassy taco seasoning. PREP TIME: 30 MINS | TOTAL TIME: 30 MINS | MAKES: 8 CUPS Ingredients: | |
| 1 pkg (375 g) | dry fettuccine |
| 1 tbsp (15 mL) | olive oil |
| 1 lb (500 g) | boneless skinless chicken breast halves, cut into 1-inch pieces |
| 2 cloves | garlic, minced |
| 1 pouch Old El Paso* Taco Seasoning Mix | |
| 1 cup (250 mL) | whipping cream |
| 1/3 cup (75 mL) | chopped fresh parsley |
| 1/4 cup (50 mL) | grated fresh Parmesan cheese |
| Additional chopped fresh parsley, if desired | |
| Additional grated fresh Parmesan cheese, if desired | |
Method:
Cook fettuccine as directed on package; drain.
Meanwhile, in large skillet or Dutch oven, heat oil over medium-high heat until hot. Add chicken; cook 4 to 5 minutes, 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 thoroughly heated.
Stir in 1/3 cup parsley and 1/4 cup cheese. Add cooked fettuccine; toss to coat. Cook 1 minute, stirring constantly, until fettuccine is thoroughly heated. Transfer mixture to large serving platter. Garnish with additional parsley and cheese.
For this recipe you'll need Taco Seasoning
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