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Fettuccine With Oranges & Watercress

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      Title: FETTUCCINE WITH ORANGES & WATERCRESS
 Categories: Pasta, Poultry
      Yield: 4 Servings
 
     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%
  
  Copyright National Pasta Association (http://www.ilovepasta.org)
  (Reprinted with permission)
 
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