Chicken-fajita fettuccine

We gave our favourite Mexican meal an Italian twist in this fast, kid-friendly pasta toss. It boasts all the usual fajita fixings, no wrapping required.
Photo by Franny N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    * 1/2 of 500-g pkg fettuccine, linguine or rigatoni

  • 1

    * 1 large onion

  • 3

    * 3 skinless, boneless chicken breasts

  • 2

    * 2 sweet peppers

  • 2

    * 2 tsp (10 mL) each chili powder and cumin

  • 1

    * 1 tsp (5 mL) dried oregano leaves

  • 1/2

    * 1/2 tsp (2 mL) salt

  • 3/4

    * 3/4 cup (175 mL) salsa

  • 3/4

    * 3/4 cup (175 mL) sour cream

  • 2

    * 2 tbsp (30 mL) freshly squeezed lime juice

  • 1

    * 1 cup (250 mL) chopped cilantro

  • * Grated cheddar cheese (optional)

Directions

1. Bring a large saucepan of water to a boil. Add pasta and cook following package directions until al dente, 8 to 10 min. Meanwhile, slice onion in half, then thinly slice. Cut chicken into bite-size strips. Coat a large, wide frying pan with oil and set over medium-high heat. Add chicken and stir-fry until no longer pink, 2 min. Add onion and reduce heat to medium. Sauté until it begins to soften, about 5 min. 2. Meanwhile, slice peppers into bite-size strips. Add to pan and sprinkle with seasonings. Stir-fry until chicken is cooked through, 2 to 4 min. 3. Drain cooked pasta, but leave in pan. Add chicken mixture along with remaining ingredients, except cheese. Toss to mix. Sprinkle with cheese.

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