Best Chicken Chili Fettuccine Recipes

Chicken Chili Fettuccine image

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 10

2 packages (9 ounces each) refrigerated fettuccine
1-1/2 pounds boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 jar (6 ounces) sliced mushrooms, drained
1 cup chopped onion
2 tablespoons all-purpose flour
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
2 tablespoons butter
1 cup shredded Monterey Jack cheese, optional

Steps:

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken in oil until no longer pink. Add mushrooms and onion; saute 2-3 minutes longer or until onion is tender. , Sprinkle with flour; cook and stir for 1 minute. Stir in tomatoes and chilies. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until thickened. , Drain fettuccine; toss with butter. Serve with chicken mixture; sprinkle with cheese if desired.

Nutrition Facts :

GREEN CHILI CHICKEN FETTUCCINE ALFREDO image

Categories Chicken

Yield 6

Number Of Ingredients 8

2 Stick Butter
4 Cups Heavy Cream
¼ tsp garlic powder
¼ tsp fresh ground pepper (I usually use at least 1tsp)
½ cup grated Parmesan (fresh is best)
2-12 oz boxes of Fettuccine pasta
8 fire-roasted green chilies, peeled and chopped, or use frozen fire-roasted chopped green chilies
8 boneless chicken breasts, seasoned and grilled to your liking and sliced in strips

Steps:

Melt the butter in a saucepan over medium heat. Add the cream, garlic powder and pepper and simmer for 10-12 minutes or until thick At the same time, bring 6-8 quarts of water to a boil and add the pasta. When the Alfredo sauce has reached your desired consistency, stir in the Parmesan cheese. When the pasta is cooked, drain it. Place pasta on large plates, ladle Alfredo sauce over pasta, top with chicken breast strips and green chili. Serve with Garlic bread and salad. Serves 6-8 generously.