Tex Mex Fettuccine
by Danielle Helsel
serves: 6
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Flavorful! |
| Ingredients: |
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1 9 Oz. |
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Pkg. refrigerated fettuccine pasta |
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1 14 Oz. |
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can diced tomatoes with green chilies, undrained |
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1 9 Oz, |
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pkg. frozen cooked chicken breast strips, thawed |
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1 Cup |
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shredded Cojack cheese |
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1 |
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avocado, peeled and chopped |
| Directions: |
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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 undrained tomatoes and chicken and cook over medium heat until mixture begins to bubble, about 4 minutes. Add fettuccine and toss to combine. Serve with cheese and avocado. 4 servings
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