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Fettuccine and Chicken















Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium


¼ cup olive oil
1 tablespoon lime juice
teaspoon red pepper flakes
4 boneless chicken breast halves, boneless, skinless
cut into 1/2 inch strips
1 clove garlic
½ pound pasta, fettuccine
2 tablespoons butter
1 teaspoon lime zest
5 ounces tomatoes
5 ounces green chili peppers
1 x 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 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

Add review




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?


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