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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I found this recipe on the Tex Mex web site. We enjoyed this recipe because it was not saucy. If you like lots of sauce, this is not the recipe for you. I did change a bit. Ingredients:
1/4 cup olive oil |
1 tablespoon lime juice, from lime |
1/2 teaspoon crushed red pepper flakes (can add more or less) |
4 boneless chicken breasts, cut into 1/2 inch strips |
sea salt |
fresh ground pepper |
1 tablespoon olive oil (or more if like) |
1 teaspoon minced garlic (can add more or less) |
1 (10 ounce) can rotel diced tomatoes and green chilies |
1/2 lb fettuccine pasta, uncooked |
1/2 teaspoon grated lime rind |
2 tablespoons butter |
parmesan cheese |
Directions:
1. In a gallon size food storage bag, combine first 3 ingredients.
2. Add chicken, seal and shake well. Refrigerate for 15 minutes.
3. Remove chicken and discard marinade.
4. Heat large skillet and add 1 tablespoon or so olive oil.
5. Add chicken and garlic. Salt and pepper meat.
6. Cook until chicken is nearly done.
7. Add Rotel tomatoes (do not drain).
8. Simmer 10 minutes.
9. Meanwhile cook fettuccini according to package directions; drain. Add back to pan.
10. Add butter and lime rind to fettuccini. Add as much Parmesan cheese as you like (I added a large handful). Toss well.
11. Arrange fettuccini on platter. Top with chicken and Rotel sauce.
12. Spring with additional Parmesan cheese, if desired.
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