Chicken Fajita Pasta
8 oz. penne pasta
1 lb. boneless, skinless chicken breast halves, thinly sliced
2 Tbs. ground fajita seasoning, such as McCormick's
1 Tbs. canola oil
3 peppers, sliced, 3 cups
1 onion, sliced, 1 cup
1 jar salsa (16 oz.)
1/4 cup shredded Cheddar cheese
1 Tbs. chopped fresh cilantro
Sour cream, optional
Cook pasta according to package directions. Drain, reserving 3/4 cup cooking water. Sprinkle chicken with 1 tsp. fajita seasoning. In 12" nonstick skillet, heat oil over medium-high heat. Add chicken; cook, stirring occasionally until browned, 4 - 5 minutes. With slotted spoon, transfer to platter; reserve.
In same skillet, cook peppers, onions and remaining fajita seasoning until softened, 7 - 8 minutes. Stir in salsa, chicken and reserved pasta water. Cook until hot and bubbly, 2 minutes. Toss with pasta. Sprinkle with cheese and cilantro. If desired garnish with sour cream.
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