Spicy Mesquite Chicken Fettuccine Recipe | Easy & Flavorful

INGREDIENTS

8 ounces uncooked fettuccine 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon paprika 1/4 teaspoon ground red pepper 2 teaspoons vegetable oil 1 pound mesquite marinated chicken breasts, cut into bite-size pieces

PREPARATION:

1. Cook pasta according to package directions, omitting salt. Drain; set aside.
2. Meanwhile, combine chili powder, cumin, paprika and red pepper in small bowl; set aside.
3. Heat oil in large nonstick skillet over medium-high heat until hot. Add chili powder mixture; cook 30 seconds, stirring constantly. Add chicken; cook and stir 5 to 6 minutes or until cooked through and lightly browned. Add pasta to skillet; stir. Cook 1 to 2 minutes or until heated through. Sprinkle with additional chili powder, if desired.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 1/4 of total recipe Protein 44 g Fiber 2 g Carbohydrate 71 g Cholesterol 144 mg Saturated Fat 2 g Total Fat 8 g Calories from Fat 14 % Calories 520 Sodium 699 mg DIETARY EXCHANGE: Meat 4 Starch 4