One-Pot Cheesy Chicken Fettuccine

A fresh Tex-Mex twist on chicken fettuccine!

Ingredients 1/2 lb fettuccine 2 tablespoons olive oil 1 lb chicken breast, sliced 1 packet Old El Paso™ taco seasoning mix 1/2 yellow onion, diced 1 small green pepper, sliced thin 2 cloves garlic, minced 1/2 cup tomato sauce Salt and pepper 8 oz cheddar cheese, grated Fresh cilantro, for garnish

Directions In a sturdy pot, cook fettuccine until it’s al dente in salted water. Drain pasta and toss pasta with cold water to stop the cooking. In the same pot, add olive oil over medium heat. Add chicken and cook until chicken is cooked through, about 8 minutes, stirring occasionally. Use a large spoon or tongs to break up chicken as it cooks. Add taco seasoning to the skillet along with 1/2 cup of water. Then add onions, peppers and garlic and cook for 3-4 minutes until veggies start to soften. Stir in tomato sauce and season with salt and pepper. Add cooked fettuccine back into the pot and stir to combine. If the mixture looks dry, add water 1/4 cup at a time until the sauce is smooth. Top pasta with grated cheese, turn heat down to very low, and cover the pot for one minute to melt cheese. Serve pasta garnished with fresh cilantro.

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