Jalapeno Pepper Fettuccine with Salsa and Chicken

 

This is a great dish for Cinco de Mayo or anytime during the warmer months! Easy, quick, delicious, and a real crowd-pleaser.

 12 oz. package Jalapeño Fettuccine
4 chicken breasts, poached and cubed
1 1/4 cup salsa (we like Salsas Don Sebastian)
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 (we like Clark and Hopkins)
1/2 lb. Monterey Jack cheese, cubed

Sliced jalapeño (optional) 

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. Garnish with jalapeños (optional) and parsley.

Serve chilled. Serves 6.