Chicken Taco Fettuccine Food

PULLED CHICKEN TACOS WITH SEASONED TACO SHELLS

Steps:

• Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping
• Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.
• Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.
• Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.
• Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.

CHICKEN TACO PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhlie, in a large skillet heat the chicken with the garlic in oive oil for 4-5 minutes or until heated through.
• Stir in the half-and-half, taco seasoning and butter.
• Cook until just heated. Season to taste with salt and pepper (none may be required cuz of the taco seasoning.) Add drained, cooked pasta and toss.
• Serve with grated parmesan cheese.

CHICKEN TACO FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook the chicken in oil for 4-5 minutes over medium heat or until heated through Add garlic; cook 1 minute longer. , Whisk in cream and taco seasoning until blended. Cook and stir until heated through (do not boil). Stir in cheese. Drain fettuccine; toss with chicken mixture.

CHICKEN TACO FETTUCCINE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet over medium heat, cook the chicken and garlic in oil for 4 to 5 minutes or until heated through.
• Whisk in cream and taco seasoning until blended.
• Cook until heated through, DO NOT BOIL.
• Stir in parmesan cheese.
• Drain pasta, toss with chicken mixture.

PASTA CHICKEN TACO BAKE

Steps:

• Grease a 3-quart casserole dish.
• In a skillet cook the ground chicken with onion and garlic until brown.
• Stir in water (or chicken broth if using) and taco seasoning mix; bring to boil, reduce heat and simmer uncovered for about 10-12 minutes stirring occasionally.
• Stir in cooked pasta, corn, olives and half of the shredded cheese, salsa, chile peppers and green bell pepper (if using); mix to combine.
• Transfer the mixture to a prepared baking dish.
• Set oven to 350°F.
• Bake covered for about 35 minutes, then remove from oven and sprinkle the remaining cheese on top.
• Return to oven and bake uncovered for another 10-15 minutes.
• DELICIOUS!

CHICKEN TACO PASTA SALAD

Steps:

• Cook pasta as directed on package.
• Mix dressing, seasoning and salsa in large bowl. Add drained pasta and all remaining ingredients; mix lightly.
• Serve immediately. Or, cover and refrigerate at least 1 hour or until chilled.

CHICKEN FETTUCCINE A LA FUENTE

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.