Fettuccine & Chicken
Yield
4 servingsPrep
20 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 1 | tablespoon |
lime juice
|
|
| ⅛ | teaspoon |
red pepper flakes
crushed |
|
| 4 | boneless |
chicken breast halves, boneless, skinless
cut into 1/2 inch strips |
*
|
| 1 | clove |
garlic
minced |
|
| ½ | pound |
pasta, fettuccine
uncooked |
|
| 2 | tablespoons |
butter
|
|
| 1 | teaspoon |
lime zest
grated |
*
|
| 5 | ounces |
tomatoes
diced |
|
| 5 | ounces |
green chili peppers
|
|
| 1 | x |
Parmesan cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 15 | ml |
lime juice
|
|
| 0.6 | ml |
red pepper flakes
crushed |
|
| 4 | boneless |
chicken breast halves, boneless, skinless
cut into 1/2 inch strips |
*
|
| 1 | clove |
garlic
minced |
|
| 226.8 | g |
pasta, fettuccine
uncooked |
|
| 3E+1 | ml |
butter
|
|
| 5 | ml |
lime zest
grated |
*
|
| 144.5 | ml/g |
tomatoes
diced |
|
| 144.5 | ml/g |
green chili peppers
|
|
| 1 | x |
Parmesan cheese
|
*
|
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.
