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Fettuccine and Chicken

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Chicken Pasta


  • 1/4 c Olive oil
  • 1 tb Lime juice
  • 1/8 ts Crushed red pepper
  • 4 Boneless -- skinless
  • Chicken breast halves
  • Cut into 1/2" strips
  • 1 Garlic clove -- minced
  • 1/2 lb Fettuccini -- uncooked
  • 2 tb Butter or margarine
  • 1 ts Grated lime rind
  • 10 oz 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 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@AOL.COM>