Grilled Fajita Fettuccine

I seen this recipe in a magazine back this summer. I was thumbing through them while I was waiting to get my eyes examined. I love Fajita's and I thought this recipe had a nice twist with the pasta. I finally got around to trying it this evening for supper. Very tasty! I think if I made it again, I would leave out the second lime juice and zest. It seemed to take away from the other flavors.

GRILLED FAJITA FETTUCCINE


• 1 Tbs. fajita seasoning
• 1/2 cup lime juice
• 2 Tbs. oil
• 2 cloves garlic, minced
• 4 chicken breast halves
• 1/2 whole red bell pepper, seeded & cut into 1/4" strips
• 1/2 whole yellow bell pepper, done as above
• 1/2 whole green bell pepper, done as above
• 1 large, sweet onion cut into 1/4" slices, then halved
• 8 oz. fettuccine
• 2 Tbs. fajita seasoning
• 1 clove garlic, minced
• 1 Tbs. lime juice
• 1 tsp. lime zest
• 1 tomato, peeled, seeded, and chopped
• 1 tsp. chicken boullion granules
• 1/2 cup half & half
• 2 Tbs. butter

Combine first measure of fajita seasoning, lime juice, oil, garlic, and chicken in a zipper bag; close and turn to coat well. Marinate in refrigerator at least two hours. Grill over hot coals, basting with any leftover marinade till chicken is done. Set aside and keep warm. In a grill basket, place pepper strips and onion strips and grill during last five minutes of chicken cooking time till crisp, tender and smokey. Hold warm with chicken. While chicken is grilling, cook pasta al dente. Drain water, and return pasta to pan. Add next measure of fajita seasoning, garlic, lime juice & zest, chicken boullion, half & half, butter, and tomato. Toss and stir over medium low heat till liquid is somewhat absorbed and pasta is well coated with seasonings. Slice chicken breats into 1/4" strips. Divide pasta among four plates, and top with equal portions of chicken strips, peppers, and onions.

Serve with grated cheddar cheese and sour cream on the side.
Serves 4 generously, or 6 nicely.