One-Pot Chicken Fajita Pasta

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Salt

  Table

  1 tsp or 6g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Paprika

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onions

  Sweet, raw

  1 onion or 331g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Tomatoes

  Diced, with Green Chiles, Mild - Kroger

  10 oz or 284g

• 100% Whole Grain Kamut Spirals Pasta

  Eden

  7 oz or 198g

• Sour cream

  Fat free

  ½ cup or 115g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder. In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes. Transfer to a plate and set aside. Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet. When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes. Add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove from heat and transfer to the plate with the chicken. In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.

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