Grilled Chicken Fajita Fettuccine
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled chicken breast combined with sautéed fajita vegetables tossed with fettuccine pasta. Savory and slightly smoky with a creamy sour cream sauce, it's a Tex-Mex spin on Italian pasta.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
- 1 pound fettuccine
- 1/4 cup chopped fresh cilantro (plus more for serving)
- Sour cream for serving
At a glance
PER SERVING · TIME 280M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4h 15m
- Cook
- 25m
- Sodium
- 821mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 779mg
- Calcium
- 311mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 255M
- SODIUM
- 821MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.