Chicken-fajita fettuccine

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PREP TIME

15 min

Makes

4 servings

* PLUS Cooking time: 10 minutes

We gave our favourite Mexican meal an Italian twist in this fast, kid-friendly pasta toss. It boasts all the usual fajita fixings, no wrapping required.


Ingredients

  • 1/2 500-g pkg fettuccine, linguine or rigatoni pasta
  • 1 large onion
  • 3 skinless, boneless chicken breasts
  • 2 sweet bell peppers
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 3/4 cup salsa
  • 3/4 cup sour cream
  • 2 tbsp freshly squeezed lime juice
  • 1 cup chopped cilantro
  • grated cheddar

Instructions

  • Bring a large saucepan of water to a boil. Add pasta and cook following package directions until al dente, 8 to 10 min. Meanwhile, slice onion in half, then thinly slice. Cut chicken into bite-size strips. Coat a large, wide frying pan with oil and set over medium-high heat. Add chicken and stir-fry until no longer pink, 2 min. Add onion and reduce heat to medium. Sauté until it begins to soften, about 5 min.
  • Meanwhile, slice peppers into bite-size strips. Add to pan and sprinkle with seasonings. Stir-fry until chicken is cooked through, 2 to 4 min.
  • Drain cooked pasta, but leave in pan. Add chicken mixture along with remaining ingredients, except cheese. Toss to mix. Sprinkle with cheese.

Nutrition (per serving)

  • Calories
  • 466,
  • Protein
  • 34 g,
  • Carbohydrates
  • 61 g,
  • Fat
  • 10 g,
  • Fibre
  • 6 g,
  • Sodium
  • 840 mg.