Yield: 4 Servings
|¼ cup||Olive oil|
|1 tablespoon||Lime juice|
|⅛ teaspoon||Crushed red pepper|
|4 \N||Chicken breast halves, skinned. boned and cut into 1/2\" strips|
|\N \N||PAM No Stick Cooking Spray|
|1 \N||Garlic clove, minced|
|½ pounds||Fettuccini, uncooked|
|2 tablespoons||Butter or margarine|
|1 teaspoon||Grated lime rind|
|1 can||RO*TEL Diced Tomatoes and Green Chilies (10 oz)|
|\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.