Fettuccini and Chicken Recipe

Name: Fettuccini and Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 1 tablespoon lime juice, from lime; ½ 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) canrotel diced tomatoes and green chilies; 12 lb fettuccine pasta, uncooked; ½ teaspoon grated lime rind; 2 tablespoons butter; parmesan cheese

Servings: persons

¼ cup olive oil
1 tablespoon lime juice, from lime
½ 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) canrotel diced tomatoes and green chilies
12 lb fettuccine pasta, uncooked
½ teaspoon grated lime rind
2 tablespoons butter
parmesan cheese

1
In a gallon size food storage bag, combine first 3 ingredients.
2
Add chicken, seal and shake well.
3
Refrigerate for 15 minutes.
4
Remove chicken and discard marinade.
5
Heat large skillet and add 1 tablespoon or so olive oil.
6
Add chicken and garlic.
7
Salt and pepper meat.
8
Cook until chicken is nearly done.
9
Add Rotel tomatoes (do not drain).
10
Simmer 10 minutes.
11
Meanwhile cook fettuccini according to package directions; drain.
12
Add back to pan.
13
Add butter and lime rind to fettuccini.
14
Add as much Parmesan cheese as you like (I added a large handful).
15
Toss well.
16
Arrange fettuccini on platter.
17
Top with chicken and Rotel sauce.
18
Spring with additional Parmesan cheese, if desired.

5437

kcal

Calories

Fat

1009

Carbs

208

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¼ cup olive oil, 1 tablespoon lime juice, from lime, ½ teaspoon crushed red pepper flakes (can add more or less), 4 boneless chicken breasts, cut into 1/2 inch strips, and more.

Yes, Fettuccini and Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccini and Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions