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Posted: Sunday, November 10, 2013 11:00 pm | Updated: 2:31 am, Mon Nov 11, 2013.

Wholly Guacamole brings a whole new dimension of tastiness to this recipe for Grilled Chicken Fettuccini.


  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 3 chicken breasts
  • 1/2 pound fettuccini, uncooked
  • 2 tablespoons canola oil
  • 1 yellow bell pepper, seeded, julienned
  • 1/3 cup green onion
  • 1 lemon, juiced
  • 1 cup Roma tomatoes, seeded, cored and diced
  • 3/4 cup Wholly Guacamole


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

Yield 4 servings

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