Beef And Veggie Kebabs Over Fettuccine

1½ pounds beef top sirloin, cut into 2-inch cubes
1 (16-ounce) bottle Caesar salad dressing
1 (8-ounce) package Buitoni & Reg; Fettuccine
1 tablespoon butter or margarine
½ teaspoon salt
¼ 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

An almost one-dish meal, these marinated kebabs are tender and juicy and served on a bed of lightly buttered fettuccine.

1. Preheat grill to medium-high heat.
2. Place beef into a resealable plastic bag with Caesar salad dressing; seal and refrigerate for 30 minutes.
3. Prepare fettuccine according to package instructions. Drain and toss with butter, salt and pepper to taste; hold warm.
4. While pasta cooks, remove beef from bag and discard marinade. Alternate with vegetables on skewers. Place kebabs on grill and cook until beef reaches desired doneness, about 4 minutes per side for medium.
5. Divide cooked pasta equally among 4 plates and top with one kebab per person. Serve immediately.

Makes 4 servings.