Fettuccine and chicken

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@...>

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