Tex-Mex Fettuccine Chicken
By carvalhohm2
Rate this recipe
4.3/5
(6 Votes)
Ingredients
- 9-oz package refrigerated fettuccine pasta
- 14-oz can diced tomatoes with green chilies, un-drained
- 9-oz package frozen cooked chicken breast strips, thawed
- 1 cup shredded Colby-jack cheese
- 1 avocado, peeled and chopped
Details
Adapted from budget101.com
Preparation
Step 1
In large pot of boiling water, cook fettuccine according to package directions and drain well. Set aside.
In the same pot you used to cook the pasta, combine un-drained tomatoes and chicken and cook over medium heat until mixture begins to bubble, about 4 minutes. Add fettuccine and toss to combine over the heat for 1-2 minutes. Serve topped with cheese and avocado.
Serves 4.
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