Ground Chicken Fajita Pasta
2 lbs Ground Chicken
1 Tbsp Avocado or Olive Oil
1 Medium Onion – diced
3 Bell Peppers – diced (any color is fine)
4 Cloves Garlic – minced
4 tsp Chili Powder – (I use 3 chili powder + 1 hot mexican chili powder for a kick)
1 tsp Smoked Paprika
1 tsp Cumin
1 tsp Oregano
1 tsp Salt
1/4 tsp Pepper
2 – 15 oz can Tomato Sauce
1 lb Pasta (small shells or bowties work well)
2 1/2 C Chicken Broth
1/2 C Sour Cream
1/4 C Cilantro – minced
1 C Cheddar Cheese – shredded
In large skillet heat oil over medium heat, add onions & garlic, cook for a few minutes, add bell peppers, stir occasionally. Season with salt & pepper. Add ground chicken, smoked paprika, cumin, oregano and chili powder, cook until meat is no longer pink, stir in tomato sauce. Add chicken broth and dry pasta.
Cover, cook until pasta is al dente, stirring occasionally. Takes approx 15 – 20 minutes on medium heat.
Turn off heat, once pasta is cooked stir in sour cream & cilantro. Top with cheddar cheese, cover until
cheese has melted. Serve.
Music: Easy Day By Kevin Macloed
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