Chicken Fajita Pasta

Craving pasta and fajitas?  A real problem that has plagued me many times, until I decided to combine the two!

Chicken Fajita Pasta

Ingredients

• 4 Tbsp. avocado oil, divided
• 6 chicken tenders, chopped
• 2 Tbsp. taco seasoning
• 1 large onion, sliced
• 3 bell peppers, cut into strips
• 4 cloves garlic, minced
• 2 cups chicken stock
• 1/2 cup sour cream
• 1 14 oz. can fire-roasted tomatoes
• 8 oz uncooked short pasta
• Salt & pepper, to taste
• cilantro, chopped for garnish
• avocado, sliced for garnish

Serves 4
Cook Time: 25 minutes

​Heat a deep sauté pan or large cast-iron skillet over medium-high heat; meanwhile, toss chicken in 1 Tbsp. taco seasoning.  Add oil to pan and brown chicken on all sides; once cooked removed from pan and set aside.
While chicken is cooking, toss cut vegetables (excluding garlic) in remaining taco seasoning.  When chicken is done cooking, add vegetables and cook until desired doneness; add garlic and cook one more minutes.  Remove vegetables and set aside with chicken.
Add stock, sour cream, fire-roasted tomatoes, and pasta. Scrap up any browned bits on the bottom of the pan and bring liquids to a boil. Once boiling, reduce heat to a low, cover, and cook about 10 minutes, stirring occasionally (you'll want to check the cook time on your pasta package).
Once the pasta is al dente, add the vegetables and chicken back to the pot and stir to combine.  Garnish with avocado and cilantro and serve immediately.