- This topic has 5 replies, 3 voices, and was last updated March 1, 2014 at 5:31 pm by .
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mos
My DD, fabulous baker that she is, takes short-cuts on dinner and this is her recipe;-D
Tex-Mex Fettuccine Chicken
9-oz package refrigerated fettuccine pasta
14-oz can diced tomatoes with green chilies, un-drained
9-oz package frozen cooked chicken breast strips, thawed
1 cup shredded Colby-jack cheese
1 avocado, peeled and chopped
In large pot of boiling water, cook fettuccine according to package directions and drain well.Set aside.
In the same pot you used to cook the pasta, combine un-drained tomatoes and chicken and cook over medium heat until mixture begins to bubble, about 4 minutes. Add fettuccine and toss to combine over the heat for 1-2 minutes. Serve topped with cheese and avocado.Serves 4.
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TXWildflower
Gotta try this recipe one night too! Sounds yummy!
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mos
DD is a restaurant manager and ever so often her chef gets ‘stuck’ for the daily special that he ‘creates’ for the day — not on the menu. She perused the inventory on one such day and gave the chef her short-cut meal plan. He adapted it, since he cooks everything from scratch (as any chef should) and came up with a close approximation of her recipe.
They sold out before the lunch session was over! The owner is considering offering this as a weekly special! I share this information as it’s gotta be good and not just because I said so!
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Tbrunke
will have to try this sounds great thank you for sharing!!!!!!!
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mos
It really is very good and I hope that your family likes it. Let us know how it goes!
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Tbrunke
Made for Supper last night my son’s loved it.. only problem is that I didn’t cook enough next time I will have to double the recipe Thanks so much..
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mos
Sounds like you have hit on a couple of things that will keep your boys happy at the table! LOL!
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