Joey Quebedeaux with Piggly Wiggly South in Opelousas

Chicken & Tasso Fettuccini

Chicken & Tasso Fettuccini

• 1 lb Boneless skinless chicken cubed
• 1-8 oz pack of Tasso chopped
• 2 C chopped onions or Seasoning Blend
• 2 sticks unsalted butter
• 2 Tsp chopped garlic
• 1-24 oz container Sour Cream
• 1-16 oz Velveeta Mexican Cheese (Hot or Mild)
• 1-8 oz Velveeta Regular Cheese
• 1-8 oz Shredded Pepper Jack Cheese
• 1-16 oz pack Fettuccini Noodles
• 1 Tsp Kosher Salt
• 1-Tbsp Olive Oil
• 1 Tsp Cumin

Season to taste

Method:
Boil Fettuccini noodles in water, Kosher Salt & olive oil till soft. Melt butter and add Seasoning Blend and garlic cook till wilted. Add cubed chicken, tasso and cumin, cook for 10-minutes. Add Sour Cream and Velveeta cheese until cheese is melted. Add Fettuccini Noodles and seasonings. Place in baking pan and top with shredded pepper Jack cheese. Bake for 20-minutes at 325 degrees.
Serves 4-6 people.