Chicken-Fajita Fettucine

Here's another recipe from Chatelaine magazine.

We gave our favourite Mexican meal an Italian twist in this fast, kid-friendly pasta toss. It boasts all the usual fajita fixings ? No wrapping required.

• 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.

Nutrients per serving

• 34 g protein
• 10 g fat
• 61 g carbohydrates
• 6 g fibre
• 112 mg calcium
• 840 mg sodium
• 466 calories

Makes 4 servings