Grilled Chicken Fajita Fettuccine

For 6 Servings, Grilled Chicken Fajita Fettuccine keeps the list centered on fresh lime juice, vegetable or canola oil and cloves garlic. Set aside about 280 minutes.

• Yield 6 Servings
• Ready in 280 minutes
• Prep 255 minutes
• Cook 25 minutes

Ingredients

Marinade Ingredients

• 2 tablespoons fresh lime juice , about 2 limes
• 1 tablespoon vegetable or canola oil
• 2 large cloves garlic , minced
• ½ teaspoon salt
• 1 tablespoon apple cider or red wine vinegar
• 2 teaspoons soy sauce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• ¼ teaspoon black pepper

Pasta Ingredients

• 3 boneless skinless chicken breasts , cut into fajita-sized strips
• 1 tablespoon vegetable , canola or olive oil
• 1 large yellow onion , sliced into half moons
• 1 green pepper , sliced into thin strips
• 1 red pepper , sliced into thin strips
• 8 ounces white button mushrooms , quartered
• 4-6 ounces crumbled feta cheese , Monterey Jack, Pepper Jack or cheddar could easily be subbed here
• 1 pound fettuccine
• ¼ cup chopped fresh cilantro , plus more for serving
• Sour cream for serving

Instructions

1. In a small bowl, mix the marinade ingredients together. Place the chicken strips in a ziploc bag, pour the marinade over the chicken and seal the bag. Refrigerate and marinate for 4-8 hours.
2. Grill the chicken strips until they are tender and cooked through (alternately, you could saute the chicken in a hot skillet to cook or broil in the oven). Set aside and tent with foil to keep warm.
3. Start a large pot of water to boil. When boiling, add a tablespoon of salt and the fettuccine. Cook until the noodles are tender, according to package directions. Drain.
4. While the water is heating and the noodles are boiling, in a large nonstick skillet over medium heat, heat the 1 tablespoon oil and add the onions. Cook, stirring often, until they begin to soften, about 3-4 minutes. Add the mushrooms and cook until the mushrooms begin to give off their liquid and start to brown (by now, the onions should be nearly finished cooking). Add the bell peppers and saute until they are crisp tender.
5. Return the noodles to the pot and toss with the chicken, vegetables, half of the cheese and cilantro. Serve the pasta with a dollop of sour cream, if desired, the remaining cheese and additional cilantro. For a prettier presentation (rather than serving from the pot), after combining all the ingredients in the pot, dump the pasta onto a large serving platter or bowl.

Give it a minute off the heat, then serve it while it is still hot.