Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ cup | Olive oil |
1 tablespoon | Lime juice |
⅛ teaspoon | Crushed red pepper |
4 \N | Boneless -- skinless |
\N \N | Chicken breast halves |
\N \N | Cut into 1/2\" strips |
1 \N | Garlic clove -- minced |
½ pounds | Fettuccini -- uncooked |
2 tablespoons | Butter or margarine |
1 teaspoon | Grated lime rind |
10 ounces | RO*TEL Diced Tomatoes and |
\N \N | Green Chilies |
\N \N | 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@...>