| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Pasta |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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>
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”