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.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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