Kelly's Chicken Fettuccini Fernando

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves, cut in large bite-sized pieces or strips
• 1 small onion, cut in thin wedges and separated
• 1 green bell pepper, julienned
• 2 tablespoons butter
• 2 tablespoons oil
• salt, to taste
• pepper
• garlic powder
• cumin
• 1 (1 lb) jar 5 brothers alfredo sauce (or ragu)
• 1/4 teaspoon cumin, start with 1/4 then add more to your taste
• 1/4 cup sour cream
• 2 cups shredded sargento four-cheese mexican blend cheese, divided
• 1 (15 ounce) can black olives, halved lengthwise
• 1/2 cup canned jalapeno slices, rings the jarred kind (*as many or few as you'd like)
• 1 (8 ounce) carton fresh sliced mushrooms
• fresh cooked fettuccine pasta (4 servings)

Recipe

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