Chicken Fettuccine A La Fuente

Perk up creamy fettuccine with sassy taco seasoning. ...MORE + LESS -

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

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1

Cook fettuccine as directed on package; drain.
2

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.
3

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.