TGIT Good Eats

For the last installment of TGIT Good Eats this month, I thought I would try to find something that would warm you up on the inside since we're in the dead of winter. Is it freezing where you are? It's freezing here. I need warm food, that's easy to make, and doesn't take forever to cook. Although, the plus side of taking forever to cook is that the kitchen gets really warm and for a minute I can forget that I'm wearing three layers of clothes and socks with my snow boots.

Anyway ...

This recipe sounds delicious and only takes about 15 minutes to make. To make Tex Mex Chicken Fettuccine you will need:

• 9 oz. pkg. refrigerated fettuccine pasta
• 14 oz. can diced tomatoes with green chilies, undrained
• 9 oz. pkg. frozen cooked chicken breast strips, thawed
• 1 cup shredded Cojack cheese
• 1 avocado, peeled and chopped

1. In large pot of boiling water, cook fettuccine according to package directions and drain well. Set aside.
   
2. 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.
   
3. Add fettuccine and toss to combine.
   
4. Serve with cheese and avocado.
   
5. 4 servings.

I'm not certain if avocados are in season at the end of February, but since it's only a garnish I think that you can still make this and just leave it off.

It's warm, quick and only uses one pot to cook. How can you go wrong?