Chicken Fajita Pasta

Great

% Daily Values based on a 2,000 calorie diet

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.