SPICY CHICKEN FETTUCCINE 1 16 oz package Fettucine 1 tablespoon butter 2 tablespoons olive oil 2 pkg. Chicken tenders (strips) cut in bite size pieces 1/2 cup chopped onion 1 small jar sliced mushrooms, drained 1-2 tablespoons flour 1 (4.5oz) can diced tomatoes with crushed red pepper and basil, undrained 1 (4.5 oz) can Old El Paso chopped green chiles 2 oz (1/2 cup) hot pepper Monterey Jack cheese Cook fettucine according to package directions. Drain. Return to pan, add butter, toss to coat and cover to keep warm. Meanwhile, heat oil in large skillet over medium heat until hot. Add chicken, cook 4-5 min or until no longer pink, stirring occasionally. Add onion and mushrooms, cook and stir 2-3 min or until onion is tender. Sprinkle flour over chicken mixture; cook and stir one minute. Stir in tomatoes and green chiles. Bring to a boil. Reduce heat to low, cover and simmer 5-10 min or until sauce is slightly thickened, stirring occasionally. To serve, arrange cooked fettucine on serving platter. Spoon chicken mixture over fettucine. Sprinkle with cheese. 4 servings. Antoinette Klein