Ingredients
-
8
-
2
-
1/2
-
1/2
-
1/2
-
3 - 4 1/2
-
2
-
-
-
-
-
-
-
-
Directions
Chicken Taco Fettuccine, 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, used Recipe#105993 (way better than store bought) To make a complete meal, serve with your favorite green salad and garlic bread Submitted to Zaar on January 6th, 2007 , We liked this, it was a nice change of pace I was thinking it might be good with a little frozen corn near the end of the pasta cooking and maybe sauted onion along with the chicken and garlic used evaporated milk instead of the cream, because it’s what I had Yum , Great, fast recipe! I made it pretty much the same except I doubled the pasta, chicken and garlic I actually quadrupled the sauce and it was absolutely delicious I was surprised at how fast this was and how tasty! This definitely earns a repeat!@
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cook Pasta According to Package Directions. |
|
2
Done
|
Meanwhile, in a Large Skillet Over Medium Heat, Cook the Chicken and Garlic in Oil For 4 to 5 Minutes or Until Heated Through. |
|
3
Done
|
Whisk in Cream and Taco Seasoning Until Blended. |
|
4
Done
|
Cook Until Heated Through, Do not Boil. |
|
5
Done
|
Stir in Parmesan Cheese. |
|
6
Done
|
Drain Pasta, Toss With Chicken Mixture. |
