1/4 cup tequila or chicken broth
1/4 cup frozen limeade
1 tablespoon grated lime peel
6 boneless, skinless chicken breasts
1 small orange or yellow bell pepper, cut into thin strips
1 1/2 cups mushrooms, sliced
1 clove garlic, finely chopped
1 (16 ounce) package uncooked spinach fettuccine
1/3 cup Parmesan cheese, grated

Mix tequila, limeade and lime peel in medium bowl or plastic zip-lock bag. Add chicken and marinate in refrigerator for 30 minutes. Place chicken and marinade in large nonstick skillet. Stir in bell pepper, mushrooms and garlic. Cook over medium heat for 10-12 minutes or until chicken is no longer pink, stirring occasionally. Cook and drain fettuccine as directed on package. Spoon chicken over cooked fettuccine and sprinkle with cheese.

Makes 6 Servings
Serving Size: 1 chicken breast and 6 ounces pasta