Chicken Fajita Pasta (Marlene Koch)

By sleestack86

Ingredients

• 6 oz (about 2 1/4 cups dry) Penne or Fettuccine pasta
• 2 tsp vegetable oil
• 1 medium white onion, sliced into little strips (I used sweet onion)
• 2 medium green peppers sliced into little strips (I used red peppers)
• 2-3 garlic cloves, minced
• 12 oz. boneless, skinless chicken breasts, sliced into 1/2 in. strips (2 lg breasts)
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• pinch of red pepper flakes
• 1 C low sodium chicken broth
• juice of 1 large lime
• 2 tsp cornstarch
• 2 medium tomatoes, seeded and chopped (or 14.5 oz can diced tomatoes, drained and rinsed)
• 3 Tbls chopped fresh cilantro
• 1/2 C reduced fat Mexican blend cheese (I omitted this)

Details

Adapted from chaoticchef.blogspot.com

Preparation

Step 1

Cook pasta according to the package directions while preparing the sauce and set aside.

Heat the oil in a large saute pan over medium-high heat. Add the onion and peppers and saute for 3-4 minutes or until slightly softened. Add the garlic and chicken strips and saute for 3-4 more minutes, or until chicken is mostly cooked through Sprinkle the cumin, oregano, salt, pepper and red pepper flakes over the chicken.

In a small bowl, whisk together the chicken broth, lime juice and cornstarch. Pour over chicken and vegetables and cook for 2 more minutes or until the sauce is slightly thickened and the chicken is no longer pink inside.

Add the cooked pasta, tomato and cilantro to the pan. Turn off heat and toss well to coat. Sprinkle with cheese if using and serve.