Chicken Fajita Pasta

This was delicious! Taken from the "Eat what you Love" cookbook by Marlene Koch, this recipe tastes like a full fat restaurant dish with a fraction of the calories. It also warmed up the next day very well. As always, my changes are indicated in parenthesis.

Chicken Fajita Pasta

6 oz (@ 2 1/4 cups dry) Penne or Fettuccine pasta

2 tsp vegetable oil

1 medium white onion, sliced into little strips (I used sweet onion)

2 medium green peppers sliced into little strips (I used red peppers)

2-3 garlic cloves, minced

12 oz. boneless, skinless chicken breasts, sliced into 1/2 in. strips (I used the raw chicken tenderloin pieces)

1 tsp cumin

1 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

pinch of red pepper flakes

1 C low sodium chicken broth

juice of 1 large lime

2 tsp cornstarch

2 medium tomatoes, seeded and chopped

3 Tbls chopped fresh cilantro

1/2 C reduced fat Mexican blend cheese (I omitted this)

Cook pasta according to the package directions while preparing the sauce and set aside. Heat the oil in a large saute pan over medium-high heat. Add the onion and peppers and saute for 3-4 minutes or until slightly softened. Add the garlic and chicken strips and saute for 3-4 more minutes, or until chicken is mostly cooked through Sprinkle the cumin, oregano, salt, pepper and red pepper flakes over the chicken. In a small bowl, whisk together the chicken broth, lime juice and cornstarch. Pour over chicken and vegetables and cook for 2 more minutes or until the sauce is slightly thickened and the chicken is no longer pink inside. Add the cooked pasta, cooked tomato and cilantro to the pan. Turn off heat and toss well to coat. Sprinkle with cheese if using.

NI:

Cal 330 Carbs 40G (sugars 7g) Total Fat 5g (sat fat 1) Protein 30 Fiber 6g Cholesterol 45mg

Sodium 510mg

WW point value: 7