Green Chile Chicken Alfredo

One of my favorite parts of the US to visit is El Paso, TX. The culture is as rich as the food. While visiting my cousins who live in El Paso I get the rare treat of taking over Becky's kitchen. This is one of the recipes we cooked together from a cookbook I bought during my trip.
  • 2 boneless chicken breast halves, cubed
  • 1/4 cup olive oil, divided
  • 1/4 cup fresh green chile, roasted and chopped or 1 (4 ounce) can chopped green chili peppers
  • 2-3 garlic cloves, minced
  • 1 (10 ounce) jar prepared alfredo sauce
  • 10 ounces spinach fettuccine, cooked al dente
  • 2 jalapenos, seeded, chopped (optional)
In a large skillet, heat 2 tablespoons of the olive oil and brown the chicken pieces until lightly browned and cooked through. Remove the cooked chicken to a plate and keep warm.

If necessary, add the remaining 2 tablespoons oil to the skillet and sauté the garlic and green chile over medium heat until the garlic is soft.

Reduce the heat to medium low, add the Alfredo sauce and mix well. Add the cooked chicken and heat through. Serve over hot fettuccine and garnish with chopped jalapenos if desired.
6 servings
Source: "Fiesta Mexicali" by Kelley Coffeen

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