Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
21
High
Nutrition per serving
Calories383 kcal (19%)
Total Fat10.2 g (15%)
Carbs42.8 g (16%)
Sugars5.2 g (6%)
Protein29.8 g (60%)
Sodium842.6 mg (42%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1 poundboneless skinless chicken breasts
cut into 3/4-inch pieces
1 ½ teaspoonsground cumin
1 teaspoonsweet paprika
½ teaspoonchili powder
½ teaspoongarlic powder
1 teaspoonkosher salt
2 teaspoonsolive oil
1white onion
large, chopped
1red bell pepper
large, chopped
1yellow bell pepper
large, chopped
3garlic cloves
minced
2 cupsreduced-sodium chicken broth
1 x 10 ouncecan diced tomatoes with green chiles
I like
7 ouncescavatappi
or other corkscrew pasta, wheat or gluten-free
½ cuplight sour cream
4 ouncesavocado
diced, from 1 small Hass
1scallion
chopped
2 tablespoonsfresh cilantro
chopped
Instructions
Step 1
In a large bowl, combine the chicken with 1 teaspoon of the cumin, V2 teaspoon of the paprika, V4 teaspoon of the chili powder, V4 teaspoon of the garlic powder, and 3/4 teaspoon of the salt and toss to coat.
Step 2
5 g
Step 3
In a Dutch oven or large pot, heat 1 teaspoon of the olive oil over high heat.
Step 4
When the oil is very hot, add the chicken and cook, stirring, until browned and cooked through, 5 to 6 minutes.
Step 5
Transfer to a plate.
Step 6
Reduce the heat to medium and add the remaining 1 teaspoon olive oil.
Step 7
When the oil is hot, add the onion, bell peppers, and remaining V2 teaspoon cumin, V2 teaspoon paprika, /4 teaspoon chili powder, V4 teaspoon garlic powder, and V4 teaspoon salt.
Step 8
Cook, stirring occasionally, until softened, about 10 minutes.
Step 9
Add the garlic and cook, stirring, until fragrant and well combined, about 30 seconds.
Step 10
Transfer to the plate of chicken.
Step 11
In the same pot, combine the broth, tomatoes, and uncooked pasta.
Step 12
Stir well and bring to a boil.
Step 13
Cover, reduce the heat to medium-low, and cook until the pasta is tender and most of the liquid is absorbed, about 15 minutes.
Step 14
Return the chicken and vegetables to the pot, stir well, and cook until heated through, about 2 minutes.
Step 15
Remove the pot from the heat and stir in the sour cream.
Step 16
To serve, spoon 11/2 cups into bowls and top each with the avocado, scallion, and cilantro.
Notes
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Makes leftovers
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