TASTE-OF-TEXAS CHICKEN AND PASTA

¼ cup olive oil

1 tblsp lime juice

⅛ tsp red pepper (cayenne)

4 chicken breast halves

1 (9 oz) package refrigerated linguine, uncooked

2 tblsp butter, melted

1-1  ½ tsp grated lime rind

1 tblsp olive oil

1 clove garlic, crushed

1 (16 oz) jar mild, thick and chunky salsa

Garnish: lime slices

Combine first 3 ingredients in a plastic, zip-top bag; shake well.  Add chicken; seal and refrigerate for 15 minutes.

Cook pasta according to directions on package; drain.  Add butter and lime rind; toss well, and keep warm.

Remove chicken from marinade; discard marinade.  Heat 1 tblsp oil in large skillet over medium heat.  Add chicken, and cook 10-15 minutes or until done, turning once.  Remove chicken and set aside.  Add garlic to skillet and cook, stirring until lightly browned.  Add salsa and bring to a boil.  Arrange pasta and chicken on plates; top with salsa mixture.  Garnish, if desired.