Chicken Fajita Pasta and Avocado Dressing

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.