Spicy Mesquite Chicken Fettuccine
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Spicy Mesquite Chicken Fettuccine
YIELD Makes 4 servings
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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.
INGREDIENTS
| 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 |
PREPARATION:
- 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.
This recipe appears in:
Italian
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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