Chicken Fajita Pasta

A TGFF Original Recipe

Servings: 4

2 large boneless, skinless chicken breasts, sliced thinly

1 large red pepper, destemed, deseeded, sliced

1 large orange pepper, destemed, deseeded, sliced

1 large yellow pepper, destemed, deseeded, sliced

3/4 pound brown rice spaghetti

-Fajita seasoning

For the Fajita Seasoning ...
(Recipe adapted from TheSparkPeople)

1 teaspoons chili powder

2 teaspoons cumin
1 teaspoon oregano

1/2 teaspoon red pepper flakes

1 teaspoon garlic powder

2 tablespoons olive oil

2 limes, zest and juice

In a small bowl, whisk all ingredients well. Marinate chicken in 1/2 of the fajita seasoning for 30 minutes; reserve the rest for later. 

Fill a large pot half way with water and bring to boil over medium-high heat. Add pasta and cook until desired consistency. Remove from heat and drain. In a large bowl combine pasta and remaining fajita seasoning and toss until well coated; set aside.

In a wok or large skillet, saute the peppers in a tablespoon olive oil over medium heat for 15 minutes; remove peppers from wok and set aside. Add chicken to preheated wok and cook for 15 minutes, stirring frequently, until fully cooked; remove from heat.

Serve pasta topped with peppers and chicken. ENJOY!