Fettuccine and Chicken
26
26
Ingredients
| 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
|
* |
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.
Nutrition Facts
Serving Size 131g (4.6 oz)Amount per Serving
Calories 39047% of calories 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?
