Chicken Fajita Pasta

prep time:: 25 minutes
total time:: 45 minutes

Makes 6-8 servings

ingredients

12 oz pasta or egg noodles
1 8-oz container sour cream
1/4 C Franks hot sauce
2 Tbsp lime juice
1 tsp chili powder
1 tsp ground cumin
1/2 tsp crushed red pepper
1 large onion, sliced thin
1 large sweet red pepper, seeded and sliced thin
1 poblano pepper, seeded and sliced thin
2 Tbsp olive oil
3 boneless, skinless chicken breasts sliced thin
1 Tbsp fresh cilantro for garnish

directions

In a large pot, cook pasta according to directions. Drain and return pasta to the pot, keeping warm. In a bowl, combine sour cream, Franks, lime juice, chili powder, cumin, and crushed red pepper, set aside. In large skillet cook and stir onion, sweet pepper, poblano and 1 Tbsp of the olive oil over medium heat for 4 to 5 minutes. Remove vegetables from skillet. Add remaining oil to skillet and add the chicken, cooking until white (6-8 minutes). Add cooked chicken, vegetables, and sour cream mixture to pasta, tossing to coat. Heat through over low heat, about 5 minutes.

notes

Make this a vegetarian dish by omitting the chicken or use sliced steak instead of chicken. The Poblano pepper is a mild pepper like traditional green peppers with a slight difference in flavor and is not hot.

Source: Jessica Kelly