Time 20m Yield 4 servings. Number Of Ingredients 7 Steps:
Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook the chicken in oil for 4-5 minutes over medium heat or until heated through Add garlic; cook 1 minute longer. , Whisk in cream and taco seasoning until blended. Cook and stir until heated through (do not boil). Stir in cheese. Drain fettuccine; toss with chicken mixture.
Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook the chicken and garlic in oil for 4 to 5 minutes or until heated through. Whisk in cream and taco seasoning until blended. Cook until heated through, DO NOT BOIL. Stir in parmesan cheese. Drain pasta, toss with chicken mixture.
Time 3h15m Yield 5 Number Of Ingredients 18 Steps:
Combine cilantro, olive oil, lime juice, lime zest, minced garlic, chili powder, cumin, salt, and pepper in a bowl or plastic storage container. Add chicken and coat well in the marinade. Cover and refrigerate for at least 2 hours, turning chicken occasionally. Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a Dutch oven over medium-high heat. Remove chicken thighs from the marinade, rubbing garlic onto both sides of the chicken. Add chicken to the hot oil and cook until browned, about 4 minutes per side. Turn off burner and transfer chicken to a plate; set aside. Pour chicken stock and water into the Dutch oven, scraping the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lime juice, and salt. Place chicken on top of the rice and cover with a lid. Bake in the preheated oven for 30 minutes. Uncover and remove chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice. Return to the oven and cook, uncovered, until all the liquid is absorbed, and the rice is soft, 15 to 18 more minutes. Transfer cooked chicken to a plate and stir 2 tablespoons chopped cilantro and 1 1/2 teaspoons lime zest into the rice. Fluff with a fork and serve with the chicken.
Time 20m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Cook pasta according to package directions. Meanwhlie, in a large skillet heat the chicken with the garlic in oive oil for 4-5 minutes or until heated through. Stir in the half-and-half, taco seasoning and butter. Cook until just heated. Season to taste with salt and pepper (none may be required cuz of the taco seasoning.) Add drained, cooked pasta and toss. Serve with grated parmesan cheese.
Time 25m Yield 4 Number Of Ingredients 8 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.
Time 40m Yield 4 servings. Number Of Ingredients 10 Steps:
For sauce, in a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 1 minute; stir. Set aside. , Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 3-5 minutes or until chicken juices run clear. Add red pepper; cook and stir until crisp-tender. , Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro.
Time 45m Yield 5 Number Of Ingredients 14 Steps:
Heat olive oil in a pot over medium heat; stir in diced onion, taco seasoning, garlic powder, and paprika. Sauté, stirring occasionally, for 2 minutes. Pour in diced tomatoes with green chilies and sauté for 3 minutes, stirring occasionally. Add ground beef. Break apart into small pieces and cook until meat is a little more than halfway cooked through, about 5 minutes. Break spaghetti noodles in half and add to the pot. Add chicken broth and water. Bring to a boil. Cover pot with a lid. Cook pasta until tender, yet firm to the bite, 7 to 12 minutes. Mix in cream of chicken soup. Cook for 5 minutes, then reduce heat to low. Add shredded Cheddar cheese; mix in. Add one slice of Velveeta® per person, or 4 around the outside and 1 in the middle. Turn off the heat and cover the pot until cheese starts to melt. Serve.
Yield 4 tacos Number Of Ingredients 12 Steps:
In a large, nonstick skillet, heat the olive oil over medium heat. Toss in the onions, bell peppers, salt, chili powder, cumin, and black pepper, and sauté until the onions and peppers have softened. Add in the shredded chicken and toss until everything in the pan is evenly coated and warmed through. Pour the chicken mixture into a large serving bowl . Toast the tortillas in the seasoned pan, about 3 minutes per side. Divide the mixture evenly between tortillas, top with a drizzle of sour cream, and serve. Enjoy!
