Recipe - Fettuccine And Chicken

One fourth cup Olive oil
1 tablespoon Lime juice
1/8 teaspoon Crushed red pepper
4 Boneless skinless
Chicken breast halves
Cut into 1/2" strips
1 Garlic clove minced
One half pound Fettuccini uncooked
2 tablespoon Butter or margarine
1 teaspoon Grated lime rind
10 ounce 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 EATL Digest 17 Jun

Date: Tue, 18 Jun 1996 08:24:26 0400

From: Betsy Burtis BuddoB@AOL.COM