2 tsp. chili powder
1 tsp. ground cumin
1 tsp. crushed dried oregano leaves
2 tbs. fresh lime juice
3 boneless chicken breasts, cut into strips
2 tbs. olive oil, divided
1 red, 1 green, and 1 yellow bell pepper, cut into strips
1 medium onion, chopped
4-5 mushrooms, sliced
2 cups medium-hot salsa
6-oz fresh feta cheese, crumbled, divided
8-oz. Pepper fettucini, cooked and drained
Fresh Cilantro, chopped
In medium bowl, combine chili powder, cumin, oregano and lime juice.
Add chicken and stir to coat.
Heat 1 tbs. olive oil in large nonstick skillet.
Add chicken; cook and stir for about 5 minutes until chicken is cooked through.
Remove from skillet.
Add remaining tablespoon of oil, pepper strips, mushrooms and onion to skillet.
Cook for 4 minutes until tender crisp.
Stir in salsa; bring to boil.
Add chicken and 3/4 cup feta cheese.
Spoon mixture over hot fettuccini.
Sprinkle with remaining cheese and cilantro.
Toss before serving.