This Better Homes and Gardens recipe provides an interesting take on a Mexican restaurant favorite.
Chicken Fajita Pasta
Yield: 6 servings
12 ounces dried pappardelle pasta or egg noodles
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1 8-ounce carton dairy sour cream
1/2 cup chipotle liquid meat marinade
2 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1 medium onion,halved and thinly sliced
1 medium red sweet pepper, seeded and cut into thin bite-size strips
1 fresh Anaheim chile pepper, seeded and cut into thin bite-size strips
2 tablespoons olive oil
3 large skinless, boneless chickend breast halves, cut inot thin bite-size strips
In Dutch oven, cook past according to package directions.
Drain and retun pasta to pan; keep warm.
In bowl combine sour cream, marinade, lime juice, chili powder, cumin and crushed red pepper; set aside.
In large skillet cook and stir onion, sweet pepper, and Anaheim pepper in 1 tablespoon of the hot oil over medium heat for 4 to 5 minutes or until crisp-tender.
Remove vegetables from skillet.
Add remaining oil to skillet.
Add half of the chicken; cook and stir for 2 to 3 minutes over medium-high heat or until chicken is no longer pink.
Remove from skillet.
Repeat with remaining chicken, adding additional oil if necessary.
Add chicken, vegetables and sour cream mixture to pasta.
Toss to coat. Heat through over low heat.