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Chicken Fettuccine A La Fuente

Chicken Fettuccine A La Fuente
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Perk up creamy fettuccine with sassy taco seasoning.

Prep Time:
30 Min
Total Time:
30 Min
Makes:
4 servings (2 cups each)
Pillsbury Bake-Off
Kathleen Johnson
Ellensburg, WA
Bake-Off® Contest 41, 2004
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INGREDIENTS
1(12-oz.) pkg. uncooked fettuccine
1tablespoon olive oil
4boneless skinless chicken breast halves (about 1 lb.), cut into 1-inch pieces
2cloves garlic, minced
1(1-oz.) pkg. Old El Paso® Taco Seasoning Mix
1cup whipping cream
1/3cup chopped fresh parsley
1oz. (1/4 cup) grated fresh Parmesan cheese
Chopped fresh parsley, if desired
Grated fresh Parmesan cheese, if desired
DIRECTIONS
1.Cook fettuccine as directed on package; drain.
2.Meanwhile, in 12-inch 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.
High Altitude (3500-6500 ft)  After heating oil in skillet, reduce heat to medium-low. Add chicken; cook 3 to 5 minutes. Continue as directed above.
High Altitude (3500-6500 ft)

After heating oil in skillet, reduce heat to medium-low. Add chicken; cook 3 to 5 minutes. Continue as directed above.

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