Fettuccini And Chicken

This vibrant dish combines tender chicken breast with a zesty lime and garlic marinade, creating a flavor profile that is both bright and comforting. The chicken is pan-seared to perfection and simmered with diced tomatoes and green chilies for a savory, slightly spicy sauce. Served over rich, buttery fettuccini pasta tossed with fresh lime rind, this meal offers a delightful contrast of textures and flavors. It is an excellent choice for a quick weeknight dinner that feels special enough for guests. Simple ingredients come together quickly to create a satisfying plate that balances acidity, richness, and heat.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 133.6

Description

This vibrant dish combines tender chicken breast with a zesty lime and garlic marinade, creating a flavor profile that is both bright and comforting. The chicken is pan-seared to perfection and simmered with diced tomatoes and green chilies for a savory, slightly spicy sauce. Served over rich, buttery fettuccini pasta tossed with fresh lime rind, this meal offers a delightful contrast of textures and flavors. It is an excellent choice for a quick weeknight dinner that feels special enough for guests. Simple ingredients come together quickly to create a satisfying plate that balances acidity, richness, and heat.

Ingredients

1/4 cup Olive oil
1 clove Garlic, minced
1/2 tablespoon Lime juice
1/2 lb Fettuccini, uncooked
1/8 teaspoon Crushed red pepper
2 tablespoon Butter or margarine
4 pieces Chicken breast halves, skinned and boned
1 teaspoon Grated lime rind
1 can (10 oz) Diced Tomatoes and Green Chilies
1 serving Cooking spray
1/4 cup Parmesan cheese, grated (optional)

Directions

1
In a large resealable plastic bag, combine olive oil, minced garlic, lime juice, and crushed red pepper.
2
Add chicken breasts to the bag; seal and shake well to coat evenly.
3
Refrigerate for 15 minutes, turning the bag occasionally.
4
Remove chicken from bag and discard the marinade.
5
Spray a large skillet with cooking spray and place over medium-high heat.
6
Add chicken to the skillet and cook until nearly done, about 5-7 minutes per side.
7
Add the canned diced tomatoes and green chilies to the skillet.
8
Bring to a boil, then reduce heat and simmer for 10 minutes, or until chicken is fully cooked and sauce is heated through.
9
Meanwhile, cook fettuccini according to package directions in a large pot of boiling salted water; drain well.
10
Return drained pasta to the pot; add butter and grated lime rind. Toss well to coat and keep warm.
11
Arrange fettuccini on a serving platter.
12
Top the pasta with the chicken and tomato-chili sauce.
13
Sprinkle with Parmesan cheese if desired and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 133.6kcal

% Daily Value *
Total Fat 15.0g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 0.1mg1%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, let the chicken marinate for up to 2 hours, though 15 minutes is sufficient for a quick meal.

You can substitute the canned diced tomatoes and green chilies with fresh diced tomatoes and sliced jalape&# 195;Â±os for a fresher taste.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet with a splash of water to prevent the sauce from drying out.

If you prefer a creamier sauce, stir in 2 tablespoons of heavy cream or sour cream at the end of the simmering step.

Keywords: chicken, fettuccini, lime, garlic, pasta, dinner, easy, weeknight, marinated, pan-seared, tomatoes, chilies, butter, parmesan, american, comfort food, spicy, zesty

Read it online: https://www.chefs-mate.com/recipe/fettuccini-and-chicken/