1/4 cup tequila
1/4 cup low-sugar frozen limeade, thawed
1 tablespoon grated lime peel
1 1/2 pounds boneless skinless chicken breast halves, cut into strips
1 small orange OR yellow bell pepper, cut into 1/4" strips
1 1/2 cups sliced mushrooms (about 4 oz)
1 clove garlic, finely chopped
1 (16 oz) package uncooked low-fat spinach fettucini
1/2 cup reduced-fat parmesan cheese, grated
mix tequila, limeade and lime peel in a medium glass or plastic bowl. stir in chicken. cover and refrigerator for 30 minutes.
place chicken and marinade in a 12" skillet. stir in bell pepper, mushrooms and garlic. cook over medium-high heat 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center.
cook fettucini as directed on package; drain. divide among 6 serving plates.
spoon chicken mixture over fettucini. sprinkle with cheese. garnish with additional grated lime peel if desired.
6 servings
NOTE: The chicken can also be grilled instead of cooked in a skillet.
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