Ingredients

Chicken Fajita Noodles

• 1 pound boneless, skinless chicken breasts
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 1 large white onion, diced
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 1/2 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 2 cups low sodium chicken broth
• 10oz diced tomatoes & green chiles
• 7oz pasta
• 1/2 cup light sour cream
• 1 scallion, sliced

Avocado Lime Dressing

• 1 avocado seeded and chopped
• 1/2 cup sour cream 
• 1 cup fresh cilantro chopped
• 2 cloves garlic minced
• 1/2 tsp salt
• 2 Tbsp fresh squeezed lime juice

Instructions

1. Slice chicken into bite sized strips. Season with pepper and salt. 
2. Heat a deep skillet with 1 teaspoon olive oil to high heat. 
3. Add chicken, stir and cook until browned, about 5 minutes.
4. Remove chicken from pan and place into large bowl. 
5. Turn heat to medium and add a teaspoon of olive oil to the skillet.
6. Add garlic to hot skillet and cook until fragrant, about 1 minute.
7. Immediately add onions, peppers and seasonings through salt. 
8. Cook and stir vegetables until onions are translucent, about 7 minutes. 
9. Move cooked vegetables into the same bowl as the prepared chicken.
10. Using the same skillet, add chicken broth, diced tomatoes and uncooked pasta.
11. Bring to a boil, cover and reduce heat to medium low. Cook for 15 minutes until pasta is tender and most of the liquid has absorbed.
12. Meanwhile combine all dressing ingredients into a food processor and blend until smooth.
13. Return the chicken and vegetables to the skillet until heated, about 2 minutes.
14. Stir in sour cream. 
15. Serve with scallions and avocado dressing. 

The original recipe inspirations for the fajita and avocado dressing can be found here.