Fettuccini and Chicken

• 14 cup olive oil
• 1 tablespoon lime juice, from lime
• 12 teaspoon crushed red pepper flakes (can add more or less)
• 4 boneless chicken breasts, cut into 1/2 inch strips
• sea salt
• fresh ground pepper
• 1 tablespoon olive oil (or more if like)
• 1 teaspoon minced garlic (can add more or less)
• 1 (10 ounce) canrotel diced tomatoes and green chilies
• 12 lb fettuccine pasta, uncooked
• 12 teaspoon grated lime rind
• 2 tablespoons butter
• parmesan cheese

1. In a gallon size food storage bag, combine first 3 ingredients.
2. Add chicken, seal and shake well.
3. Refrigerate for 15 minutes.
4. Remove chicken and discard marinade.
5. Heat large skillet and add 1 tablespoon or so olive oil.
6. Add chicken and garlic.
7. Salt and pepper meat.
8. Cook until chicken is nearly done.
9. Add Rotel tomatoes (do not drain).
10. Simmer 10 minutes.
11. Meanwhile cook fettuccini according to package directions; drain.
12. Add back to pan.
13. Add butter and lime rind to fettuccini.
14. Add as much Parmesan cheese as you like (I added a large handful).
15. Toss well.
16. Arrange fettuccini on platter.
17. Top with chicken and Rotel sauce.
18. Spring with additional Parmesan cheese, if desired.

olive oil, lime juice, red pepper, chicken breasts, salt, fresh ground pepper, olive oil, garlic, tomatoes, pasta, lime rind, butter, parmesan cheese

Taken from www.food.com/recipe/fettuccini-and-chicken-341117 (may not work)