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
- Slice chicken into bite sized strips. Season with pepper and salt.
- Heat a deep skillet with 1 teaspoon olive oil to high heat.
- Add chicken, stir and cook until browned, about 5 minutes.
- Remove chicken from pan and place into large bowl.
- Turn heat to medium and add a teaspoon of olive oil to the skillet.
- Add garlic to hot skillet and cook until fragrant, about 1 minute.
- Immediately add onions, peppers and seasonings through salt.
- Cook and stir vegetables until onions are translucent, about 7 minutes.
- Move cooked vegetables into the same bowl as the prepared chicken.
- Using the same skillet, add chicken broth, diced tomatoes and uncooked pasta.
- 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.
- Meanwhile combine all dressing ingredients into a food processor and blend until smooth.
- Return the chicken and vegetables to the skillet until heated, about 2 minutes.
- Stir in sour cream.
- Serve with scallions and avocado dressing.
The original recipe inspirations for the fajita and avocado dressing can be found here.