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 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.
