FETTUCCINE WITH ORANGES AND WATERCRESS
12 ounces Fettuccine, uncooked
12 ounces boneless, skinless chicken breasts
1 8-ounce can orange juice concentrate
5 tablespoons teriyaki sauce
2 tablespoons lime juice
1 8-ounce can sliced water chestnuts, drained
2 bunches watercress, coarsely chopped
3 tablespoons chopped pecans, lightly toasted
2 oranges, peeled with a knife and sliced into sections (optional)
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.