Kelly's Chicken Fettuccini Fernando
I LOVED this dished that a local Mexican restaurant 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!!
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INGREDIENTS
Nutrition- 4
- 1
- 1
- 2tablespoons butter
- 2tablespoons oil
-
- 1
- 1⁄4
- 1⁄4cup sour cream
- 2cups shredded sargento four-cheese Mexican blend cheese, divided
- 1
- 1⁄2cup canned jalapeno slices, rings the jarred kind (*as many or few as you'd like)
- 1(8 ounce) carton fresh sliced mushrooms
-
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DIRECTIONS
- Lightly season the chicken with salt, pepper and garlic powder. And very lightly with 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.
- Add 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.
- Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired.
- Cover and let set 5 minutes til cheese has melted, or pop into the oven for a few minutes.
- Serves 4-6.
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