Chicken Fajita Pasta

I always enjoy chicken fajitas so I thought this recipe would be a winner.  This pasta is loaded with veggies, bursting with flavor, and so cheesy and creamy you won’t be able to stop eating it. 

Recipe adapted from Food Network

Ingredients:

1 tablespoon chili powder

1 teaspoon cumin

2 tablespoons extra virgin olive oil

1 pound boneless chicken breasts cut into strips

3 bell peppers cut into strips

1 small onion thinly sliced

8 ounces pasta (I used Red Lentil Strozzapreti Pasta)

6 ounces plain nonfat Greek yogurt

4-8 ounces shredded pepper jack cheese

Toppings: tortilla chips, salsa, avocado, etc…

Directions:

1. Heat the broiler to high. Combine the chili powder, cumin, and 1 teaspoon salt in a small bowl.
2. Heat the oil in  large skillet over medium heat.  Add the chicken and coat it well with the cumin mixture.  Cook the chicken until it starts to change color for about 2-3 minutes.
3. Add the peppers and onion and continue to cook for 3-4 minutes.
4. Add the pasta and 2 ½ cups water to the skillet and bring to a boil over medium high heat. Cook until the pasta is al dente and the sauce is thick and reduced for about 16 minutes.
5. Remove from the heat. Add the yogurt and shredded cheese.
6. Transfer to the boiler and broil on high for 2-3 minutes to melt and brown the cheese.
7. Top with crushed tortilla chips or serve with tortilla chips and any desired toppings.
8. Enjoy!