Grilled Chicken Fajita Fettuccine
User Reviews
5
2 reviews
Excellent
-
Prep Time
4 hrs 15 mins
-
Cook Time
25 mins
-
Total Time
4 hrs 40 mins
-
Servings
6 Servings
-
Calories
484 kcal
-
Course
Main Course
-
Cuisine
American
Grilled Chicken Fajita Fettuccine
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Marinade Ingredients:
- 2 tablespoons lime juice about 2 limes, fresh
- 1 tablespoon vegetable oil or canola oil
- 2 large garlic minced, cloves
- ½ teaspoon salt
- 1 tablespoon apple cider vinegar or red wine vinegar
- 2 teaspoons soy sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano dried
- ¼ teaspoon black pepper
Pasta Ingredients:
- 3 chicken breast cut into fajita-sized strips, boneless skinless
- 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 feta cheese Monterey Jack, Pepper Jack or cheddar could easily be subbed here, crumbled
- 1 pound Fettuccine pasta
- ¼ cup cilantro plus more for serving, chopped, fresh
- sour cream for serving
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
Show Details
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%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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