Fettuccine and chicken
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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@...>