Ingredients
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1 small onion, cut in thin wedges and separated
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2 tablespoons butter
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2 tablespoons oil
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salt, to taste
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pepper
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garlic powder
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cumin
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1 (1 lb) jar 5 brothers alfredo sauce (or Ragu)
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1/4 teaspoon cumin, start with 1/4 then add more to your taste
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1/4 cup sour cream
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2 cups shredded sargento four-cheese Mexican blend cheese, divided
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1 (15 ounce) can black olives, halved lengthwise
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1/2 cup canned jalapeno slices, rings the jarred kind (*as many or few as you'd like)
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1 (8 ounce) carton fresh sliced mushrooms
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fresh cooked fettuccine pasta (4 servings)
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4 boneless skinless chicken breast halves, cut in large bite-sized pieces or strips
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1 green bell pepper, julienned
Instructions
- Lightly season the chicken with salt, pepper and garlic powder. And very lightly with 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.
- Add 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.
- Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired.
- Cover and let set 5 minutes til cheese has melted, or pop into the oven for a few minutes.
- Serves 4-6.