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Chicken Fettuccine A La Fuente

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  • Prep 30 min
  • Total 30 min
  • Servings 8
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Perk up creamy fettuccine with sassy taco seasoning.
Created Jul 13, 2010
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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

Steps

  • 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.

Nutrition Information

No nutrition information available for this recipe
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