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Cook'n with Betty Crocker 
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Tequila Chicken |
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Serves: 6 Print this RecipeThis is guaranteed to be a big hit at your next gathering! Toss the fettuccine with 1 teaspoon of the grated lime peel to add vibrant color. 1/4 cup tequila or chicken broth 1/4 cup (thawed) frozen limeade concentrate 1 tablespoon grated limes peel 1 1/2 pounds boneless skinless chicken breast halves, cut into 1 1/2 x 1/2-inch strips 1 small yellow bell pepper or orange, cut into 1/4-inch strips 1 1/2 cups sliced mushrooms (4 ounces) 1 clove garlic, finely chopped 1 (16-ounce) package uncooked spinach fettuccini pasta 1/2 cup grated Parmesan cheese Mix tequila, limeade and lime peel in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes. Place chicken and marinade in 12-inch skillet. Stir in bell pepper, mushrooms and garlic. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center. Cook and drain fettuccine as directed on package. Divide fettuccine among 6 serving plates. Spoon chicken mixture over fettuccine. Sprinkle with cheese. Garnish with additional grated lime peel if desired. 1 Serving: Calories 375 (Calories from Fat 65); Fat 7g (Saturated 3g); Cholesterol 115mg; Sodium 180mg; Carbohydrate 52g (Dietary Fiber 4g); Protein 30g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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