Spicy Mesquite Chicken Fettuccine
Let the flavors of the Southwest ignite! Seasoned with chili powder, cumin, ground red pepper and mesquite, this smoky, spiced chicken packs a full-flavored punch.
Makes 4 servings
|8||ounces uncooked fettuccine|
|1||tablespoon chili powder|
|1||teaspoon ground cumin|
|1/4||teaspoon ground red pepper|
|2||teaspoons vegetable oil|
|1||pound mesquite marinated chicken breasts, cut into bite-size pieces|
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- Meanwhile, combine chili powder, cumin, paprika and red pepper in small bowl; set aside.
- Heat oil in large nonstick skillet over medium-high heat until hot. Add chili powder mixture; cook 30 seconds, stirring constantly. Add chicken; cook and stir 5 to 6 minutes or until cooked through and lightly browned. Add pasta to skillet; stir. Cook 1 to 2 minutes or until heated through. Sprinkle with additional chili powder, if desired.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||14 %|
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