Chicken Fettuccine A La Fuente Recipes

HOMEMADE CHICKEN FETTUCCINE

Homemade Chicken Fettuccine image

This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!

Provided by Torrerizor

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
⅛ teaspoon ground black pepper
1 ½ cups heavy cream
¼ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g

HACIENDA-STYLE CHICKEN FETTUCCINI FERNANDO

Hacienda-Style Chicken Fettuccini Fernando image

I LOVED this dish that a local Mexican restaurant back in Indiana called the "Hacienda" used to serve, until they changed chefs, and it was AWFUL! So, I went home and came up with my own, (better!), version! At least in MHO!! It's like a Mexican-Style Fettucini Alfredo. REALLY good!! Photo by Caroline Cooks

Provided by Kelly Williams

Categories Pasta

Time 50m

Number Of Ingredients 15

Ingredients

4 boneless skinless chicken breasts or thighs cut into large bite-sized chunks or strips
1 small onion cut into thin wedges and separated
1 red bell pepper, julienned thinly
2 Tbl. butter
2 Tbl. vegetable or olive oil
pinch each salt and pepper to taste
1/4 tsp. garlic powder
1/4 tsp. cumin
1 (1 lb.) jar 5 brothers or bertolli alfredo sauce, ragu is "so-so"
1/4 cup sour cream
2 cups shredded sargento 4-blend mexican cheese, divided
1 (15 oz.) can medium black olives, drained and halved lengthwise
1/2 cup jarred jalapeno rings, or as many as you'd like in there
1 (8 oz.) pkg. fresh sliced mushrooms
4 servings-worth cooked and drained fresh fettuccini

Steps:

1. Lightly season the chicken with salt, pepper,garlic powder and cumin. Then very lightly brown chicken in butter and oil on all sides, reduce heat, add onion, green pepper, and ¼ cup water. Cover and simmer til chicken and vegetables are done, about 12-15 minutes, adding mushrooms during last 5 minutes. Drain, then add rest of ingredients, (except fettuccini), *adding just 1 cup of the cheese. Simmer this on LOW just til heated through, *do not boil or it might separate because of the sour cream. Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired. Cover and let set 3-5 minutes til cheese has melted, or pop into the oven for a few minutes. Serves 4-6.

CHICKEN FETTUCCINE A LA FUENTE

Chicken Fettuccine a La Fuente image

I found this recipe in a Pillsbury Bake-Off publication. I don't cook very frequently but when I do, this recipe is one I make often. My family loves it. Don't overmix as this can cause the chicken and pasta to disintegrate. Also, I double the amounts of taco seasoning, whipping cream, parsley and Parmesan cheese. I find the original amounts (which is what I listed) too dry. I like my pasta creamy.

Provided by bernrome

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (12 ounce) package uncooked fettuccine
1 tablespoon olive oil
4 boneless skinless chicken breast halves, cut into 1-inch cubes
2 garlic cloves, minced
1 (1 1/4 ounce) package taco seasoning mix
1 cup whipping cream
1/3 cup chopped fresh parsley
1 ounce grated fresh parmesan cheese

Steps:

Cook fettuccine as directed on package; drain.
In a large skillet or Dutch oven, heat oil over medium-high heat until hot. Add chicken, 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 heated through.
Stir in parsley and cheese. Add cooked fettuccine; toss to coat, but don't overmix. Cook 1 minute, stirring constantly, until heated through.
Garnish with additional parsley and cheese.

Nutrition Facts : Calories 728, Fat 32.7, SaturatedFat 16.8, Cholesterol 228.1, Sodium 229.6, Carbohydrate 63.7, Fiber 3, Sugar 1.8, Protein 43.6

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