Grilled Chicken Fettuccine

I got this recipe from the Idaho Press Tribune, and it was unlike any fettuccine recipe I'd ever seen. This is simple enough to make during the week and delicious. You could leave the fettuccine out of this recipe and eat it inside tortillas for great fajitas too. I left off the cheese topping, but it was heaven without.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3⁄4 teaspoon salt, divided
• 1⁄4 teaspoon black pepper
• 1  tablespoon ground cumin
• 3  chicken breasts
• 1⁄2 lb fettuccine, uncooked
• 2  tablespoons canola oil
• 1  yellow bell pepper (seeded and julienned)
• 1⁄3 cup green onion
• 1  lemon, juiced
• 1  cup roma tomato (seeded, cored, and diced)
• 3⁄4 cup  guacamole

Directions

1. Mix 1/4 teaspoon salt, pepper, and cumin together.
2. Toss over chicken to coat.
3. Grill chicken for 2 minutes, then turn 45 degrees and cook for another 2 minutes.
4. Flip chicken over and repeat.
5. Allow to cool for 5 minutes, then slice the partially cooked chicken into strips.
6. Start boiling water for fettuccine.
7. Add 1/4 teaspoon salt if desired.
8. Follow directions on packaging for cooking time.
9. Drain and set aside.
10. Add canola oil to large pan over medium-high heat. Saute pepper strips.
11. Add chicken and cook for at least 4 minutes.
12. Add green onion, lemon juice, remaining 1/2 tsp salt, and diced tomatoes.
13. After 1 minute, remove pan from heat and fold in guacamole mix and cooked fettuccine.
14. Top with crumbled queso fresco or cojita cheese, if desired.