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Saturday, July 16, 2011

Taco Chicken Fettuccine

Sometimes I sit and look at the screen and spend more time trying to come up with a snappy title or catchy name for a recipe than I do actually writing the blog post.

Tonight was one of those times.

How do I translate this pasta and chicken recipe with a creamy taco-inspired sauce into few words?

Hmmmm....... I can't figure that out, so the utilitarian "Taco Chicken Fettuccine" will have to do.

This recipe is very easy and fairly quick to will be able to saute your chicken and make a creamy, spicy sauce while you wait for your water and pasta to boil .

  • "Solo Per Te (Only For You)".....Lou Monte
  • "Sway".....Rosemary Clooney
  • "Lazy Mary (Luna Mezza Mare)"......Lou Monte
  • "Volare"......Dean Martin
  • "I've Got The World On A String".......Michael Buble
  • "The Best Is Yet To Come".....Michael Buble
  • "Pretend You Don't See Her"......Jerry Vale
  • "Papa Loves Mambo".....Nat King Cole
  • "Everybody Loves Somebody"......Dean Martin

Taco Chicken Fettuccine
  • 16-oz. package fettuccine
  • 2 tablespoons olive oil
  • 1 1/2 pounds chicken tenderloins, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 cup light cream
  • 1/3 cup chopped cilantro
  • freshly grated Parmesan cheese

Gather your ingredients.

Fill a large (8 quart) pot with water, salt it and set it on your stove top to boil.

Preheat a large skillet to medium-high heat.

Make your taco seasoning.  Combine salt, chili powder, paprika, cumin and garlic powder in a small dish and mix well.

Smash your garlic to remove the skins.......

and then mince it.

Drizzle your olive oil into the hot skillet.....
and saute your chicken, stirring constantly.

When the chicken is no longer pink,

add the minced garlic and the taco spice mix.

Stir it around to soften the garlic and coat the chicken with the spices.

The water on your stove should be boiling by now.  Add the fettuccine and cook al dente.

Add the light cream to the chicken.

Stir it around and watch the cream morph into a taco sauce right before your eyes.  Lower the heat to a simmer.

Add the cilantro, and allow the chicken and sauce to simmer until the pasta is ready.

Drain the fettuccine and immediately add it to the skillet with the sauce/chicken.  Use tongs to stir and toss until thoroughly combined.

Top with freshly grated Parmesan.


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