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!
Serves: 4
Difficulty: Easy
Prep Time: 5 min
Cook Time: 10 min
Ingredients
8 oz uncooked fettuccine
1 tbsp olive oil
1 lb boneless, skinless chicken breasts or thighs, cut into strips
Cook fettuccine according to package directions; drain and keep warm.
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.
Toss chicken mixture with fettuccine and finely shredded Marble Jack cheese. Serve with salsa, sour cream and guacamole, if desired.
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