View Full Version : Chicken Fajita Feta-Chini



Aline
August 24th, 2006, 04:31 PM
*From a newspaper clipping from 15 years ago. You can use 1/2 cup more of salsa sauce if you like. First try the 1 cup to see if it's ok for you; if not, add a little more.

2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano leaves, crushed
2 Tbsp lime juice
3 boneless skinless chicken breast halves, cut into 2 x -inch strips
2 Tbsp olive oil, divided
2 cups red, green and yellow pepper strips
1 medium onion, sliced
1 cup mild or medium salsa
6 oz Feta cheese, crumbled
8 oz fettuccine, cooked and drained


Mix chili powder, cumin, oregano and juice. Add chicken; stir to coat.

Heat 1 Tbsp oil in large nonstick skillet on medium heat. Add chicken; cook and stir 5 minutes or until cooked through. Remove from skillet.

Add remaining 1 Tbsp oil and vegetables to skillet. Cook and stir 4 minutes or until tender-crisp.

Stir in salsa; bring to boil. Add chicken and cup of the cheese. Spoon mixture over hot fettuccine.

Sprinkle with remaining cheese. Toss before serving. Makes 6 to 8 servings.