Ingredients
1 pound boneless skinless chicken breasts, cut into thin strips2 tablespoons fajita seasoning mix, divided2 tablespoons canola oil, divided8 ounces uncooked penne pasta1 each medium green, sweet red and yellow pepper, sliced1 medium onion, sliced1 jar (16 ounces) salsa1/2 cup water1/4 cup shredded cheddar cheese1 tablespoon minced fresh cilantroSour cream, optional
Preparation
Sprinkle chicken with 1 tablespoon fajita seasoning. In a large skillet over medium heat, cook chicken in 1 tablespoon oil for 6-8 minutes or until juices run clear. Meanwhile, cook pasta according to package directions.
Remove chicken and keep warm. In the same skillet, saute peppers and onion in remaining oil. Sprinkle with remaining fajita seasoning; stir until blended. Add the salsa, water and chicken; heat through.
Drain pasta; toss with chicken mixture. Sprinkle with cheese and cilantro. Serve with sour cream if desired.
