Chile Lime Garlic Chicken Fettuccine Goodness

24 Nov

I don’t know how I became one of these people, but I’m kind of a one pot wonder girl.  Instead of making a bunch of different sides to go along with a main dish, I do the all-in-one thing.  Carb + protein + veggie.  Done.  So pasta is always a favorite of mine.  And this is one of my absolute favorite recipes!

You will need:

3 boneless skinless chicken breasts, chopped into bite size pieces or strips

1 packet of McCormick Buffalo Wing Seasoning Mix

2 tbsp olive oil (pictured is butter, but I used olive oil)

2 tbsp minced garlic

1/2 tbsp crushed red pepper flakes (I like spice, so use as much as your taste buds want)

1/4 cup freshly chopped cilantro

2 tsp lime juice

1 box fettuccine noodles

1 jar favorite fettuccine alfredo sauce


Portabello mushrooms


Roasted red peppers (I used the jarred ones)

2 package crescent rolls

3 tbsp canola oil

2 tbsp parsley

3 tbsp parmesan cheese

1 tbsp garlic powder


1. Add cut up chicken to gallon sized plastic bag and coat with seasoning mix.  Set aside.  Boil your water and make your noodles.

2. Heat olive oil, garlic, and red pepper flakes in skillet.  Add chicken and cook thoroughly.

3. This step is optional, but if you want to add some more goodies, do it now that the chicken is cooked.  I added portabello mushrooms, spinach, and roasted red peppers. Mix in and sprinkle with lime juice and cilantro.  Mmmm…

Mix the yumminess with your noodles.  So that’s the pasta, but with pasta in my house comes bread.  So, I decided to do the braided stuffed thing again (See February post).  Here is the basic run down:

This is my go-to topping for bread.  Canola, parsley, garlic powder, and parmesan cheese.

Bake at 350 degrees for 30-40 minutes or until golden brown.


PS ~ This recipe is also delicious with shrimp instead of chicken.  If using shrimp, use the butter instead of olive oil when cooking.


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Chocolate Covered Katie

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