Best Hacienda Style Chicken Fettuccini Fernando Recipes

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HACIENDA-STYLE CHICKEN FETTUCCINI FERNANDO



Hacienda-Style Chicken Fettuccini Fernando image

I LOVED this dish that a local Mexican restaurant back in Indiana called the "Hacienda" used to serve, until they changed chefs, and it was AWFUL! So, I went home and came up with my own, (better!), version! At least in MHO!! It's like a Mexican-Style Fettucini Alfredo. REALLY good!! Photo by Caroline Cooks

Provided by Kelly Williams

Categories     Pasta

Time 50m

Number Of Ingredients 15

4 boneless skinless chicken breasts or thighs cut into large bite-sized chunks or strips
1 small onion cut into thin wedges and separated
1 red bell pepper, julienned thinly
2 Tbl. butter
2 Tbl. vegetable or olive oil
pinch each salt and pepper to taste
1/4 tsp. garlic powder
1/4 tsp. cumin
1 (1 lb.) jar 5 brothers or bertolli alfredo sauce, ragu is "so-so"
1/4 cup sour cream
2 cups shredded sargento 4-blend mexican cheese, divided
1 (15 oz.) can medium black olives, drained and halved lengthwise
1/2 cup jarred jalapeno rings, or as many as you'd like in there
1 (8 oz.) pkg. fresh sliced mushrooms
4 servings-worth cooked and drained fresh fettuccini

Steps:

  • 1. Lightly season the chicken with salt, pepper,garlic powder and cumin. Then very lightly brown chicken in butter and oil on all sides, reduce heat, add onion, green pepper, and ¼ cup water. Cover and simmer til chicken and vegetables are done, about 12-15 minutes, adding mushrooms during last 5 minutes. Drain, then add rest of ingredients, (except fettuccini), *adding just 1 cup of the cheese. Simmer this on LOW just til heated through, *do not boil or it might separate because of the sour cream. Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired. Cover and let set 3-5 minutes til cheese has melted, or pop into the oven for a few minutes. Serves 4-6.

HACIENDA-STYLE CHICKEN FETTUCCINI FERNANDO



Hacienda-Style Chicken Fettuccini Fernando image

I LOVED this dish that a local Mexican restaurant back in Indiana called the "Hacienda" used to serve, until they changed chefs, and it was AWFUL! So, I went home and came up with my own, (better!), version! At least in MHO!! It's like a Mexican-Style Fettucini Alfredo. REALLY good!! Photo by Caroline Cooks

Provided by @MakeItYours

Number Of Ingredients 15

4 boneless skinless chicken breasts or thighs cut into large bite-sized chunks or strips
1 small onion cut into thin wedges and separated
1 red bell pepper, julienned thinly
2 Tbl. butter
2 Tbl. vegetable or olive oil
pinch each salt and pepper to taste
1/4 tsp. garlic powder
1/4 tsp. cumin
1 (1 lb.) jar 5 brothers or bertolli alfredo sauce, ragu is "so-so"
1/4 cup sour cream
2 cups shredded sargento 4-blend mexican cheese, divided
1 (15 oz.) can medium black olives, drained and halved lengthwise
1/2 cup jarred jalapeno rings, or as many as you'd like in there
1 (8 oz.) pkg. fresh sliced mushrooms
4 servings-worth cooked and drained fresh fettuccini

Steps:

  • Lightly season the chicken with salt, pepper,garlic powder and cumin. Then very lightly brown chicken in butter and oil on all sides, reduce heat, add onion, green pepper, and ¼ cup water. Cover and simmer til chicken and vegetables are done, about 12-15 minutes, adding mushrooms during last 5 minutes. Drain, then add rest of ingredients, (except fettuccini), *adding just 1 cup of the cheese. Simmer this on LOW just til heated through, *do not boil or it might separate because of the sour cream. Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired. Cover and let set 3-5 minutes til cheese has melted, or pop into the oven for a few minutes. Serves 4-6.

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