New Twist on Chicken Fettuccine Alfredo

This was my prize winning entry for the Pillsbury Bake-Off. It’s quick and easy to make, ready in 30 minutes. And the Taco Seasoning provides a new flavor twist to traditional Fettuccine Alfredo.

Chicken Fettuccine a la Fuente

Chicken Fettuccine a la Fuente

1 (12-ounce) pkg. uncooked fettuccine
1 tablespoon olive oil
4 boneless, skinless, chicken breast halves (about 1 pound), cut into 1-inch pieces
2 cloves garlic, minced
1 (1.25-ounce) pkg. Old El Paso Taco Seasoning Mix
1 cup whipping cream
1/3 cup chopped fresh parsley
1 ounce (1/4-cup) grated fresh Parmesan cheese
Garnish- additional chopped fresh parsley and fresh grated Parmesan Cheese, if desired

Cook fettuccine as directed on package, drain.

Meanwhile, in 12-inch skillet, 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 5 minutes, stirring frequently , until thoroughly heated.

Stir in parsley and 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 if desired. 4 servings.

Looking for more pasta recipes? Try my Chicken Penne in Creole Cream Sauce or Classic Fettuccine Alfredo

From Pillsbury Classic Cookbooks #281, July, 2004


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