"Secrets to Cooking TexMex"
FETTUCCINI and CHICKEN
1/4 cup olive oil
1 tablespoon lime juice
1/8 teaspoon crushed red pepper
4 chicken breast halves, skinless, boneless-cut into 1/2-inch strips
PAM No Stick Cooking Spray
1 clove fresh garlic, minced
1/2 lb fettuccini, uncooked
2 tablespoons margarine or butter
1 teaspoon grated lime rind
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
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. Serves 4.
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to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.