Fettuccini and chicken

Yield: 4 servings

Measure Ingredient
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.

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