|¼ cup||Olive oil|
|1 tablespoon||Lime juice|
|⅛ teaspoon||Crushed red pepper|
|4||Boneless -- skinless|
|Chicken breast halves|
|Cut into 1/2" strips|
|1||Garlic clove -- minced|
|½ pounds||Fettuccini -- uncooked|
|2 tablespoons||Butter or margarine|
|1 teaspoon||Grated lime rind|
|10 ounces||RO*TEL Diced Tomatoes and|
In a gallon size food storage bag, combine first 3 ingredients. Add chicken; seal and shake well. Refrigerate for 15 minutes. remove chicken and discard marinade. Spray large skillet with PAM. Add chicken and garlic; cook until chicken is nearly done. Add RO*TEL; heat to a boil. Reduce heat and simmer 10 minutes, or until chicken is done.
Meanwhile, cook fettuccini according to package directions; drain. Add butter and lime rind; toss well and keep warm. Arrange fettuccini on platter; top with chicken and RO*TEL sauce. Sprinkle with Parmesan cheese, if desired.
Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <BuddoB@...>
Random recipe of the day