I don't normally purchase flavored/marinated meats because I enjoy introducing flavor myself. Being the ever creative gastronomist that I am (haha), I delved through my cupboards and fridge brainstorming for an idea. I had plenty of butter, garlic, lime juice, tomatoes and spinach... along with a box of fettuccine. What better idea than to make an Italian-fusion dish!
This is not a 'calorie-friendly' meal, considering the recipe calls for a good amount of butter. But it sure is packed with amazing flavor! If you're a fan of buttery, garlicky goodness-- you'll definitely be craving this dish!
Ingredients:
1 - 3 lb. bag of Lemon Pepper Seasoned frozen chicken breasts (thawed for 1 hour, not completely thawed!)
2 sticks of salted butter (1 cup)
2 tsp. crushed red pepper flakes
1 tbs. lime juice
2 tbs. minced garlic
2-3 cups fresh spinach
1 cup chopped roma tomatoes
1 box fettuccine pasta
1. Heat a large pot over medium-high heat. Add the sticks of butter and let them melt. Add the chicken breasts. Increase heat to HIGH and cover. Cook for 10 minutes, then flip the chicken. Cook for another 7-10 minutes.
2. In a separate pot, cook the pasta according to the package directions. Consider salting the water after it boils to season the pasta and keep it from being too sticky. Drain in a colander and cover with a towel to keep it warm.
3. Decrease the heat to medium and remove the chicken breasts from the pot. Let the chicken rest for 5 minutes before cutting it into bit size chunks.
4. In the pot with the melted butter, add the lime juice, pepper flakes and garlic. Stir well. Add in the pasta and stir it until the sauce coats the pasta.
5. Reduce the heat once more to medium-low. Add the chopped chicken to the pasta. Stir to combine. Add tomatoes and spinach. Cover and let it cook about 5 minutes. Remove the lid and stir to mix the veggies in with the chicken and pasta.
6. Serve hot!
Makes 4-6 servings.