Tex-Mex Fettuccine Chicken

By carvalhohm2

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

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.