Chicken Fettuccine a La Fuente

"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."
 
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photo by bernrome photo by bernrome
photo by bernrome
Ready In:
1hr
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Cook fettuccine as directed on package; drain.
  • 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.
  • Stir in parsley and cheese. Add cooked fettuccine; toss to coat, but don't overmix. Cook 1 minute, stirring constantly, until heated through.
  • Garnish with additional parsley and cheese.

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Reviews

  1. I really liked this, but I agree with you that next time we will probably use more cream, I'd like to have some extra sauce to soak up with some breadsticks or something. Otherwise, the flavor of this was really great, and it is super easy to put together.
     
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RECIPE SUBMITTED BY

I want to thank everyone who has made a recipe I've posted. I know your time is valuable, and it's a leap of faith to try a recipe that has zero or very few reviews. I really do appreciate it. I'm addicted to cookbooks. I love buying them, I love borrowing them from the library, I love receiving them as presents. I love to cook (hate the messy dishes, however), but I don't cook very often. I'm mostly a weekend cook. I'm a library assistant at an elementary school. I'm a big fan of children's literature. I'm single and I don't have children, but I do have kitten babies that I adore like nothing else in this world.
 
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