| Fettuccine and Chicken
1/4 cup of Olive oil
1 tablespoon of lime juice
1/8 teaspoon of crushed red pepper
4 Boneless, skinless chicken breast halves, cut into 1/2" strips
1 Garlic clove, minced
1/2 pound of Fettuccini, uncooked
2 tablespoons of butter or margarine
1 teaspoon of grated lime rind
10 ounces RO*TEL Diced Tomatoes and Green Chilies
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 ROTEL 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@AOL.COM>
|
