An almost one-dish meal, these marinated
kabobs are tender and juicy and served on a bed of lightly buttered
fettuccine.
Beef and
Veggie Kabobs Over Fettuccine
- 1 1/2 pounds beef top
sirloin, cut into 2-inch cubes
1 (16-ounce) bottle Caesar salad dressing
1 (8-ounce) package BUITONI® Fettuccine
1 tablespoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 large mushrooms, cleaned and halved
1 large green bell pepper, seeded and cut into 2-inch squares
4 (12-inch) bamboo skewers
- Preheat grill to medium-high
heat.
- Place beef into a resealable
plastic bag with Caesar salad dressing; seal and refrigerate
for 30 minutes.
- Prepare fettuccine according
to package instructions. Drain and toss with butter, salt and
pepper to taste; hold warm.
- While pasta cooks, remove
beef from bag and discard marinade. Alternate with vegetables
on skewers. Place kabobs on grill and cook until beef reaches
desired doneness, about 4 minutes per side for medium.
- Divide cooked pasta equally
among 4 plates and top with one kabob per person. Serve immediately.
Makes 4 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
