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Spicy Mesquite Chicken Fettuccine

Spicy Mesquite Chicken Fettuccine

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 teaspoon paprika
1/4 teaspoon ground red pepper
2 teaspoons vegetable oil
1 pound mesquite marinated chicken breasts, cut into bite-size pieces


  1. Cook pasta according to package directions, omitting salt. Drain; set aside.
  2. Meanwhile, combine chili powder, cumin, paprika and red pepper in small bowl; set aside.
  3. 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.

Nutritional Information

Serving Size: 1/4 of total recipe
Protein 44 g
Fiber 2 g
Carbohydrate 71 g
Cholesterol 144 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 14 %
Calories 520
Sodium 699 mg

Dietary Exchange

Meat 4
Starch 4

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