Yum. Yum. Yum!:)
I was totally skeptical of this dish at first, ( I mean, who would have thought fajita and pasta could mix?) but I was blown away, and it was love at first taste. And, after I realized how fast it comes together, I can be in love with this on the weeknights as well as the weekends. Definitely a hit with everyone in my family! And, my husband now calls this Fajituccine (like a fajita fetuccine combo, and the name stuck):).
And, I’m not going to lie…unless meat is cooked in a crock pot, I struggle with it. I feel like it either turns out too dry, or not done, but after marinating this chicken, I broiled it for like 2-3 minutes on each side and it was delish! Therefore…Broiler =my new best meat cooking friend! :) (Until we purchase a BBQ, then the broiler might get put on the back burner! Ha Ha, get it? Back Burner! Pun intended! :)).
So good. So easy. So good for you (well, pretty much, I guess cheese isn’t like top on the health scale, but I think cheese is like the food trump card and its cool enough that it pretty much by-passes all of its calories).
Make this. Share this. Embrace this. :)
Grilled Chicken Fajita Pasta
2 tablespoons fresh lime juice (about 2 limes)
1 tablespoon vegetable or canola oil
2 large cloves garlic, minced
1/2 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 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, we like them all!)
1 pound fettuccine, (or any noodles. As you can see in the picture I used Penne for this batch because its easier for my kids to eat, but I have tried the fettuccine, and it is also YUM!)
Sour cream for serving
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) (I broiled! I put the thin strips on a cookie sheet and poured the marinade over them, broiling them for about 2-3 minutes or until done). 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 . 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.
Recipe Source: Mels Kitchen Cafe, here.