Chicken Fajita Fettuccini Recipe

I like to share a delicious recipe every now and then and here’s an old favorite that I came across again. It’s a new twist on Chicken Fajitas and has the same fabulous flavours! It’s a very easy meal to make any day of the week but could even do for a evening when you have company. Most of the ingrediants are ones many kitchens have on hand and would also be a great way to use up some left over grilled chicken. Enjoy!

Chicken Fajita Fettuccini

  • 1/2 of 500-g pkg fettuccine, linguine or rigatoni
  • 1 large onion
  • 3 skinless, boneless chicken breasts
  • 2 sweet peppers
  • 2 tsp (10 mL) each chili powder and cumin
  • 1 tsp (5 mL) dried oregano leaves
  • 1/2 tsp (2 mL) salt
  • 3/4 cup (175 mL) salsa
  • 3/4 cup (175 mL) sour cream
  • 2 tbsp (30 mL) freshly squeezed lime juice
  • 1 cup (250 mL) chopped cilantro
  • Grated cheddar cheese (optional)
    1. Bring a large saucepan of water to a boil. Add pasta and cook following package directions until al dente, 8 to 10 min. Meanwhile, slice onion in half, then thinly slice. Cut chicken into bite-size strips. Coat a large, wide frying pan with oil and set over medium-high heat. Add chicken and stir-fry until no longer pink, 2 min. Add onion and reduce heat to medium. Sauté until it begins to soften, about 5 min.
    2. Meanwhile, slice peppers into bite-size strips. Add to pan and sprinkle with seasonings. Stir-fry until chicken is cooked through, 2 to 4 min.
    3. Drain cooked pasta, but leave in pan. Add chicken mixture along with remaining ingredients, except cheese. Toss to mix. Sprinkle with cheese.

    * This recipe is orginally from Chatelaine Magazine

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