Inspired by the flavors of fajitas, this healthy chicken pasta is packed with color and spice.
We use a mix of chili powder, cumin and chipotle powder to add heat and flavor.
Coat a large rimmed baking sheet with cooking spray.
Photo: Kelsey Hansen
Slice chicken crosswise into strips.
Combine 2 tablespoons oil, chili powder, cumin, chipotle and 1/2 teaspoon salt in a large bowl.
Add the chicken and stir to coat with the spice mixture.
Add bell peppers and onion; stir to combine.
Spread the chicken and vegetables in an even layer on the prepared baking sheet.
Roast on the middle rack for 15 minutes.
Leave the pan there and turn the broiler to high.
Broil until the chicken is cooked through and the vegetables are browning in spots, about 5 minutes.
Meanwhile, bring a large saucepan of water to a boil.
Add penne and cook according to package directions; drain.
Combine the remaining 2 tablespoons oil, lime juice and the remaining 1/4 teaspoon salt in the saucepan.
Add the chicken mixture and the pasta; stir to coat.
Sprinkle with cilantro and stir again to combine.
Serve with pico de gallo and sour cream, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
