Tasty Tuesday #61
Hey guys! I'm back again with another Tasty Tuesday!
I do alter my recipes to fit my own tastes, so please also feel free to refer back to the original recipe at the bottom of the post to see what I may have eliminated.
Most of my recipes are Weight Watcher friendly, but don't let that scare you away. They are actually really good. I've also found some great websites like Skinny Kitchen and Skinny Taste that I use a lot too. Most of my recipes have some kick to them, so if you are not a big spicy person, adjust the spices to better fit your tastes. OH. And all of the meals I cook are really easy to prepare. I'm not big on difficult meals.
Today I am featuring:
One-Pot Chicken Fajita Pasta
-2 tsp. olive oil
-1 lb. boneless chicken breasts, cut into bite sized pieces
-1 tsp. salt
-1 and 1/2 tsp. cumin
-1 tsp. paprika
-1/2 tsp. chili powder
-1/2 tsp. garlic powder
-1 large white onion, diced
-1 large red bell pepper, diced
-1 large yellow bell pepper, diced
-3 cloves garlic, minced
-2 cups less-sodium chicken broth
-1 (10 oz) can Mild Rotel diced tomatoes and green chiles
-7 oz. pasta
-1/2 cup light sour cream
-2 tbsp. chopped cilantro
-4 oz. diced avocado (1 small)
1. Season chicken with salt, 1 tsp. cumin, 1/2 tsp. paprika, 1/4 tsp. chili powder, and 1/4 tsp. garlic powder.
2. In a large deep nonstick skillet , heat 1 tsp. olive oil over high heat. When the oil is hot, add the chicken and cook until browned, stirring about 5 to 6 minutes. Transfer to a plate and set aside.
3. Reduce heat to medium, add the remaining tsp. of olive oil to the skillet. When oil is hot, add the onions, bell peppers, and remaining 1/2 tsp. cumin, 1/2 tsp. paprika, 1/4 tsp. chili powder, and 1/4 tsp. garlic powder. Cook stirring occasionally, until soft, about 10 minutes. Add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove from heat and transfer to the plate with the chicken.
4. In the same skillet, add the broth, diced tomatoes, and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until the pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Mix in the sour cream and top with cilantro. Serve with avocado on top.
I absolutely loved this recipe and it froze pretty well too!
Serving Size: 1 and 1/2 cups
Cook Time: 30 minutes
My Rating: 5/5 stars- LOVED!
Recipe taken from www.skinnytaste.com