Grilled Chicken Fajita Fettuccine

Name: Grilled Chicken Fajita Fettuccine
Prep time: 4 h 15 min
Cook time: 25 min
Total time: 4 h 40 min
Yield: 6 Servings
Ingredients: 2 tablespoons fresh lime juice; 1 tablespoon vegetable or canola oil; 2 large cloves garlic; 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; 3 boneless skinless chicken breasts; 1 tablespoon vegetable; 1 large yellow onion; 1 green pepper; 1 red pepper; 8 ounces white button mushrooms; 4-6 ounces crumbled Feta cheese; 1 pound fettuccine; ¼ cup chopped fresh cilantro; sour cream for serving

User Reviews

5.0

3 reviews

Excellent

Prep Time
4 hrs 15 mins
Cook Time
15 mins
Total Time
4 hrs 40 mins
Servings
6 Servings
Calories
484 kcal
Course
Main Course
Cuisine
American

Grilled Chicken Fajita Fettuccine

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

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

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Instructions

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.
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.
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.
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. I like my bell peppers barely cooked so they retain their sweetness and crispness, but cook them however you like.
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.

Nutrition Information

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Serving 1 Serving Calories 484kcal (24%) Carbohydrates 62g (21%) Protein 28g (56%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 116mg (39%) Sodium 609mg (25%) Fiber 5g (20%) Sugar 6g (12%)