Chicken Fajita Pasta

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Ingredients

  • 2 teaspoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoons paprika
  • 1/2 teaspoons chili powder
  • 1/2 teaspoons garlic powder
  • 1 large white onion, sliced
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 3 cloves garlic, minced
  • 2 cups less-sodium chicken broth
  • 1 10-ounce can Diced Tomatoes & Green Chiles
  • 7 ounces pasta (I used whole wheat pasta!)
  • 1/2 cup light sour cream
  • 1 avocado, diced

Directions

  1. Season chicken with 1 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon chili powder and 1/4 teaspoon 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.
  2. 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 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon chili powder and 1/4 teaspoon garlic powder. Add minced garlic, and stir until fragrant and well combined, about 30 seconds.
  3. 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 until pasta is tender and liquid is absorbed. Add the chicken and veggies back into the skillet and stir. Mix in the sour cream and top with avocados.

Enjoy!

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