fettuccine and chicken
| Measure | Ingredient |
|---|---|
| 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 |
| Green Chilies | |
| Parmesan cheese |
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@...>
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