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1
In a small bowl, mix the marinade ingredients together.
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2
Place the chicken strips in a Ziploc bag, pour the marinade over the chicken and seal the bag.
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3
Refrigerate and marinate for 4-8 hours.
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4
Grill the chicken strips until they are tender and cooked through (alternately, you could saute the chicken in a hot skillet to cook or broil in the oven).
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5
Set aside and tent with foil to keep warm.
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6
Start a large pot of water to boil.
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7
When boiling, add a tablespoon of salt and the fettuccine.
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8
Cook until the noodles are tender, according to package directions.
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9
Drain.
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10
While the water is heating and the noodles are boiling, in a large nonstick skillet over medium heat, heat the 1 tablespoon oil and add the onions.
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11
Cook, stirring often, until they begin to soften, about 3-4 minutes.
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12
Add the mushrooms and cook until the mushrooms begin to give off their liquid and start to brown (by now, the onions should be nearly finished cooking).
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13
Add the bell peppers and saute until they are crisp tender.
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14
I like my bell peppers barely cooked so they retain their sweetness and crispness, but cook them however you like.
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15
Return the noodles to the pot and toss with the chicken, vegetables, half of the cheese and cilantro.
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16
Serve the pasta with a dollop of sour cream, if desired, the remaining cheese and additional cilantro.
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17
For a prettier presentation (rather than serving from the pot), after combining all the ingredients in the pot, dump the pasta onto a large serving platter or bowl.
