Chicken Fettuccine A La Fuente

Perk up creamy fettuccine with sassy taco seasoning.

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Servings 4

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( 47 ) Ratings

47 Ratings

5 Stars 12%

4 Stars 12%

3 Stars

2 Stars

1 Stars

Member Reviews ( 22 )

a1113dd3-9838-4f99-9977-8856b098bfda

Bake-Off® Contest 41, 2004

Kathleen Johnson

Ellensburg, Washington

ingredients 10
Prep Time 30 min
Total Time 30 min

Ingredients

1: (12-oz.) pkg. uncooked fettuccine

1: tablespoon olive oil

4: boneless skinless chicken breast halves (about 1 lb.), cut into 1-inch pieces

2: cloves garlic, minced

1: (1-oz.) pkg. Old El Paso® Taco Seasoning Mix

1: cup whipping cream

1/3: cup chopped fresh parsley

1: oz. (1/4 cup) grated fresh Parmesan cheese

: Chopped fresh parsley, if desired

: Grated fresh Parmesan cheese, if desired

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Cups

Calories: 700
Calories from Fat: 280),

% Daily Value

Total Fat: 31g; 31%
(Saturated Fat 15g, 15% ),
Cholesterol: 220mg; 220%;
Sodium: 930mg; 930%;
Total Carbohydrate: 64g; 64%
(Dietary Fiber 3g 3% Sugars 6g 6% ),
Protein: 42g; 42%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 8%;
Calcium: 20%;
Iron: 30%;

Exchanges:

4 Starch; 4 1/2 Very Lean Meat; 5 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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peanuts829

report Posted Sep. 19, 2012 12:47 PM

I made this last night for dinner and my husband loved it. I even gave some to my neighbor and she heated it up for lunch today and she loved it too. The only changes I made was I didn't have fresh parsley, so I used dried. I also used the whole 16oz. pkg. of fettuccine and a pint of heavy cream instead of the one cup. I also diluted a teaspoon of cornstarch in a 1/4 cup of water and added it in with the cream to make the sauce a little thicker. I will definitely be making this again.

mslisammack

report Posted Jul. 21, 2011 10:24 AM

We love this recipe! I substitute cavatappi for the fettuccine. It's a lighter noodle and it just works well.

JamiKemmer22

report Posted Jul. 1, 2011 7:33 AM

Very tasty, and surprisingly a hit with my "picky eater" of a boyfriend. I would suggest not using the entire pack of taco seasoning,or perhaps using mild taco seasoning to be a bit gentler on a sensitive stomach! Two thumbs up!

katysaurus

report Posted Apr. 22, 2011 10:01 PM

didn't blow my mind, but it was good. a nice twist on the usual pasta dish.

suprisingly good

report Posted Jun. 22, 2009 10:06 PM

I was never a huge mexican fan but I decided to try this for dinner since I had some heavy whipping cream in the fridge. It was really good and pretty simple to make. The leftovers disappeared before I could get to them :( Oh well will have to make it again