1/4 c Olive oil
1 tb Lime juice
1/8 t Crushed red pepper
4 boneless — skinless chicken
breast halves cut into 1/2″ strips 1 Garlic clove — minced
1/2 lb Fettuccini — uncooked
2 tb Butter or margarine
1 t Grated lime rind
10 oz 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.