Chicken Fajita Fettuccine
This recipe is an easy pasta dinner. Just toss the mesquite-seasoned chicken and vegetables with cheese and fettuccine. Serve with fajita fixings like guacamole and sour cream if you like!
Ingredients
- 8 oz uncooked fettuccine
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into strips
- 1/2 cup mesquite-flavored marinade
- 1 bag(16 oz) frozen pepper stir-fry vegetable combination
- 1 cup(4 oz) Crystal Farms Shredded Marble Jack Cheese
- if desired salsa, sour cream, guacamole
Instructions
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Cook fettuccine according to package directions; drain and keep warm.
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Meanwhile, heat oil in large skillet over medium-high heat. Add chicken; cook and stir 5 minutes. Stir in marinade and vegetable blend; cook 5-6 minutes or until chicken is no longer pink.
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Toss chicken mixture with fettuccine and finely shredded Marble Jack cheese. Serve with salsa, sour cream and guacamole, if desired.
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