1/4 cup tequila
1/4 cup frozen (thawed) limeade
1 tablespoon grated lime peel
1 1/2 pounds skinless boneless chicken breast halves, cut into 1 1/2 W
1/2-strips
1 small orange or yellow bell pepper, cut into 1/4-inch strips
1 1/2 cups sliced mushrooms (4 ounces)
1 clove garlic, finely chopped
1 16 ounce package uncooked spinach fettuccine
1/2 cup grated Parmesan cheese

Mix tequila, limeade and lime peel in medium glass or plastic bowl.
Stir in chicken. Cover and refrigerate 30 minutes. Place chicken and
marinade in 12-inch 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 and drain fettuccine as
directed on package. Divide fettuccine among 6 serving plates. Spoon
chicken mixture over fettuccine. Sprinkle with cheese. Garnish with
additional grated lime peel if desired.
(Betty Crocker's Best of Healthy and Hearty Cooking)

James (webmaster, chef, writer)
Blue Heaven Restaurant, Key West, FL
http://www.blueheavenkw.com