Grilled Chicken Fajita Fettuccine

• 2 Tablespoons Fresh Lime Juice (from About 2 Limes)
• 1 Tablespoon Vegetable Or Canola Oil
• 2 cloves Garlic, Minced
• 1/2 teaspoons Salt
• 1 Tablespoon Red Wine Vinegar
• 2 teaspoons Soy Sauce
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Dried Oregano
• 1/4 teaspoons Black Pepper
• 3 whole Boneless, Skinless Chicken Breasts, Cut Into 1/4-inch Strips
• 1 Tablespoon Salt
• 1 pound Fettuccine Noodles
• 1 Tablespoon Vegetable Or Canola Oil
• 1 whole Yellow Onion, Cut Into Half Moon Strips
• 8 ounces, weight White Button Mushrooms, Quartered Or Sliced
• 1 whole Green Pepper, Sliced Into Strips
• 1 whole Red Pepper, Sliced Into Thin Strips
• 4 ounces, weight Crumbled Feta Cheese (can Substitute Monterey Jack Or Cheddar)
• 1/4 cups Fresh Cilantro, Chopped
• Sour Cream For Garnish

1. In a small bowl, mix the marinade ingredients together.
2. Place the chicken strips in a Ziploc bag, pour the marinade over the chicken and seal the bag.
3. Refrigerate and marinate for 4-8 hours.
4. 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).
5. Set aside and tent with foil to keep warm.
6. Start a large pot of water to boil.
7. When boiling, add a tablespoon of salt and the fettuccine.
8. Cook until the noodles are tender, according to package directions.
9. Drain.
10. 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.
11. Cook, stirring often, until they begin to soften, about 3-4 minutes.
12. 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).
13. Add the bell peppers and saute until they are crisp tender.
14. I like my bell peppers barely cooked so they retain their sweetness and crispness, but cook them however you like.
15. Return the noodles to the pot and toss with the chicken, vegetables, half of the cheese and cilantro.
16. Serve the pasta with a dollop of sour cream, if desired, the remaining cheese and additional cilantro.
17. 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.

lime juice, vegetable, garlic, salt, red wine vinegar, soy sauce, chili powder, cumin, oregano, black pepper, chicken breasts, salt, noodles, vegetable, yellow onion, weight white button mushrooms, green pepper, red pepper, feta cheese, fresh cilantro, sour cream

Taken from tastykitchen.com/recipes/main-courses/grilled-chicken-fajita-fettuccine/ (may not work)