12 oz. package Jalapeño Fettuccine
4 chicken breasts, poached and cubed
1 1/4 cup salsa
1/2 cup olive oil
juice of one lemon
1/2 tsp. salt
1 tsp. pepper
1 TBSP. parsley
1/8 tsp. cayenne pepper
1/4 tsp. cumin
1/2 tsp. hot sauce (tabasco)
1/2 lb. Monterey Jack cheese, cubed

Cook pasta in salted boiling water for 3-5 minutes. Rinse in cold water and drain.

In a medium size bowl combine chicken, salsa, oil, and lemon juice.

Add spices and mix well. Toss with pasta and cheese.

Serve chilled. Serves 6.