This is just another one of those simple weeknight pasta tosses that comes together in no time. And this particular one? It's really, really good. The peppers and chipotle marinade provide just the right amount of heat, and the sour cream balances the spice perfectly. I amended the recipe slightly, but I've linked to the original.
We love Mexican food in our house, so I pretty much knew from the get-go that this dish would be a hit. I topped our servings with some shredded cheese (to me, a fajita isn't a fajita without cheese!) and some extra sour cream. This is definitely one that I'll make again!
Chicken Fajita Pasta
source: adapted from Better Homes and Gardens Annual Recipes 2007; original recipe found here
16 ounces pasta (I used rotelle, but any short or long cut of pasta will work)
1 8-ounce carton dairy sour cream
1/2 cup chipotle liquid meat marinade (I used Lawry's Baja Chipotle marinade)
2 tablespoons lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 medium onion, halved and thinly sliced (1/2 cup)
1 medium red sweet pepper, seeded and cut into thin bite-size strips
1 fresh Anaheim chile pepper, seeded and cut into thin bite-size strips (1/3 cup)
2 tablespoons olive oil
1 pound boneless skinless chicken tenders, cut into bite-size pieces
1. Cook pasta according to package directions; drain.
2. Meanwhile, in a bowl combine sour cream, marinade, lime juice, chili powder, and cumin; set aside.
3. In large skillet, add 1 tablespoon of olive oil and cook chicken over medium-high heat until no longer pink. Remove from skillet. Add remaining olive oil and onion, sweet pepper, and Anaheim pepper. Cook and stir over medium heat for 4 to 5 minutes or until crisp-tender.
4. Add chicken, vegetables, and sour cream mixture to drained pasta. Toss to coat. Heat through over low heat.