Fettuccine and Chicken

1/4 c Olive oil

1 tb Lime juice

1/8 t Crushed red pepper

4 boneless -- skinless chicken

breast halves cut into 1/2" strips 1 Garlic clove -- minced

1/2 lb Fettuccini -- uncooked

2 tb Butter or margarine

1 t Grated lime rind

10 oz RO*TEL Diced Tomatoes and Green Chilies

Parmesan cheese

In a gallon size food storage bag, combine first 3 ingredients. Add chicken; seal and shake well. Refrigerate for 15 minutes. remove chicken and discard marinade. Spray large skillet with PAM. Add chicken and garlic; cook until chicken is nearly done. Add RO*TEL; heat to a boil. Reduce heat and simmer 10 minutes, or until chicken is done.

Meanwhile, cook fettuccini according to package directions; drain. Add butter and lime rind; toss well and keep warm. Arrange fettuccini on platter; top with chicken and RO*TEL sauce. Sprinkle with Parmesan cheese, if desired.