Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Fettuccine, uncooked
12 oz Boneless chicken breasts
-(without skin)
8 oz Orange juice concentrate
5 tb Teriyaki sauce
2 tb Lime juice
8 oz Sliced water chestnuts
-- drained
2 bn Watercress
-- coarsely chopped
3 tb Chopped pecans
-- lightly toasted
2 Oranges (optional)
-- peeled with a knife and
-- sliced into sections

Prepare pasta according to package directions. While pasta is
cooking, stir together the orange juice concentrate, teriyaki sauce
and lime juice in a medium skillet. Add the chicken breasts, cover
the skillet and simmer the chicken four minutes. Turn the chicken,
cover and cook for four more minutes or until done. Remove the
chicken to a cutting board and let it cool. Add the water chestnuts
to the orange sauce. Bring to a boil and stir. Slice the chicken into
strips and add it to the sauce.

In a large serving bowl, toss together the hot pasta, pecans and
watercress. Add chicken and orange sauce. Garnish with orange slices
and serve.

Each serving provides: 896 Calories; 44.4 g Protein; 162 g
Carbohydrates; 7.5 g Fat; 49.3 mg Cholesterol; 932 mg Sodium.
Calories from Fat: 8%

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