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!


  • 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


  • 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.