Kellys Chicken Fettuccini Fernando Recipes

KELLY'S CHICKEN FETTUCCINI FERNANDO

Kelly's Chicken Fettuccini Fernando image

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!!

Provided by Wildflour

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

4 boneless skinless chicken breast halves, cut in large bite-sized pieces or strips
1 small onion, cut in thin wedges and separated
1 green bell pepper, julienned
2 tablespoons butter
2 tablespoons oil
salt, to taste
pepper
garlic powder
cumin
1 (1 lb) jar 5 brothers alfredo sauce (or Ragu)
1/4 teaspoon cumin, start with 1/4 then add more to your taste
1/4 cup sour cream
2 cups shredded sargento four-cheese Mexican blend cheese, divided
1 (15 ounce) can black olives, halved lengthwise
1/2 cup canned jalapeno slices, rings the jarred kind (*as many or few as you'd like)
1 (8 ounce) carton fresh sliced mushrooms
fresh cooked fettuccine pasta (4 servings)

Steps:

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.

Nutrition Facts : Calories 671.2, Fat 50, SaturatedFat 21, Cholesterol 167.6, Sodium 1948.9, Carbohydrate 15.7, Fiber 5.1, Sugar 6.4, Protein 42.8

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 KELLY

Chicken Kelly image

Provided by My Food and Family

Categories Home

Time 5h30m

Number Of Ingredients 8

Ingredients

6 boneless chicken breasts
2 eggs, beaten
2 cups seasoned bread crumbs
2 Tbsp parsley
1 tsp garlic powder
1 lb fresh mushrooms, quartered
1 lb Kraft Shredded Muenster, Swiss, or Monterey Cheese, divided
1 cup chicken broth

Steps:

Cut chicken into 1-inch cubes, put in plastic bag. Add eggs and marinate in fridge for 4 hours.
Mix together bread crumbs, parsley, and garlic powder. Add chicken to mixture & shake well so all is covered. Saute chicken till brown.
Layer in dish the chicken, mushrooms and cheese. Repeat layers. Pour chicken broth over mixture.
Bake covered 40 minutes at 350°F. Uncover, sprinkle last layer of cheese, return to oven, uncovered until cheese is melted.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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