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Fettuccine & Chicken

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Submitted by dotbdotb

Fettuccine with lime-marinated chicken breast in a tomato and green chili sauce. Butter and lime zest tossed into the pasta for a bright, Southwestern-inspired dinner.

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

60 min

This fettuccine and chicken dish bridges Italian pasta with Southwestern flavors. Chicken breast strips marinate briefly in olive oil, lime juice, and crushed red pepper, then cook in a skillet with garlic before simmering in tomatoes and green chilies.

The lime shows up twice: once in the marinade and again as grated zest tossed into the buttered fettuccine. That double hit of citrus brightens the whole plate and keeps the tomato-chili sauce from feeling heavy.

Fifteen minutes in the marinade is enough. Longer than that and the acid in the lime juice starts to break down the chicken texture, making it mushy rather than tender. Discard the marinade after removing the chicken.

The pasta gets tossed with butter and lime zest while the chicken finishes simmering. Platter the fettuccine first, pile the sauced chicken on top, and hit it with Parmesan.

Kitchen Tips

  • Cut chicken into uniform half-inch strips for even cooking. Thick and thin pieces mixed together means some will be dry while others are still raw.
  • Don’t skip the lime zest in the pasta. It’s what ties the dish together and keeps the fettuccine from tasting like an afterthought.
  • Simmer the chicken in the tomato-chili sauce for the full 10 minutes. This finishes the cooking gently and lets the flavors absorb.

Variations

  • Use shrimp instead of chicken for a seafood version that cooks even faster.
  • Add a diced avocado on top before serving for creamy richness.
  • Swap fettuccine for linguine or angel hair if that’s what you have.

Ingredients

¼ 59
CUP ML OLIVE OIL
1 15
TABLESPOON ML LIME JUICE
0.6
TEASPOON ML RED PEPPER FLAKE
crushed
4 4
BONELESS BONELESS BONELESS CHICKEN BREAST
cut into 1/2 inch strips *
1 1
CLOVE CLOVE GARLIC
minced
½ 226.8
POUND G PASTA, FETTUCCINE
uncooked
2 30
TABLESPOONS ML BUTTER
1 5
TEASPOON ML LIME ZEST
grated *
5 144.5
OUNCES ML/G TOMATOES
diced
5 144.5
OUNCES ML/G GREEN CHILI PEPPER
1
X PARMESAN CHEESE
to taste *

Directions

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 oil spray.

Add chicken and garlic; cook until chicken is nearly done.

Add tomatoes and green chillies; 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 tomatoes and green chillies sauce.

Sprinkle with Parmesan cheese, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 390 47% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 130mg 5%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 10%
Sugars g
Protein 16g
Vitamin A 9% Vitamin C 20%
Calcium 3% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
 
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