Chicken Taco Fettuccine
Recipe: #8809
March 30, 2013
Categories: Chicken Sunday Dinner, Vegetarian, Chicken Dinner, Vegetarian Dinner, more
"I found this recipe in the Jan/Feb.2007 Simple and Delicious cooking magazine. It was submitted by Carey Judy of Paris, Tennessee. This recipe calls for cubed cooked chicken, but I'm pretty sure that shredded would work just as well. For the taco seasoning,use homemade if you have it(much better than store bought). To make a complete meal, serve with your favorite green salad and garlic bread. Posted to ZAZZ on March 30th.,2013."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (91.7 g)
- Calories 287.5
- Total Fat - 8.3 g
- Saturated Fat - 4.2 g
- Cholesterol - 56.5 mg
- Sodium - 43.2 mg
- Total Carbohydrate - 46.5 g
- Dietary Fiber - 6.4 g
- Sugars - 0.1 g
- Protein - 8.2 g
- Calcium - 57.4 mg
- Iron - 1.3 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook pasta according to package directions.
Step 2
Meanwhile, in a large skillet over medium heat, cook the chicken and garlic in oil for 4 to 5 minutes or until heated through.
Step 3
Whisk in cream and taco seasoning until blended.
Step 4
Cook until heated through, DO NOT BOIL.
Step 5
Stir in parmesan cheese.
Step 6
Drain pasta, toss with chicken mixture.
Tips
No special items needed.
2 Reviews
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