1poundboneless skinless chicken breast halves or tenders
1green bell pepper, chopped
1red bell pepperchopped
2cupslow-sodium chicken broth
14.5ounce candiced tomatoes, undrained
8ouncesPenne Pastas, regular or whole wheat
salsa and sour cream, for topping, if desired
In a small bowl combine the fajita marinade ingredients.
Place the chopped chicken in one large ziplock bag, and the veggies in another large ziplock bag. Pour half of the marinade into each bag and toss them to coat. Refrigerate for 15 minutes, or up to a few hours.
When ready to cook, heat oil in a large skillet over medium-high heat. Once hot, add the chicken (discard any remaining marinade), and cook for 3-4 minutes. Flip chicken to cook on the other side until cooked through (about 165 degrees F). Remove to a plate and cover with aluminum foil. Add veggies and garlic to the pan and sauté for a few minutes, until tender. Remove to the plate with the chicken.
In the same skillet, add the broth, milk, diced tomatoes, uncooked pasta, and salt.
Stir to combine and bring to a boil. Once boiling, cover, reduce heat to medium-low, and cook for 13-15 minutes or until pasta is tender and liquid is mostly absorbed.
Add the chicken and veggies back into the skillet and stir to combine until heated through.
Serve immediately, topped with salsa and sour cream, if desired.
Vegetarian Fajita Pasta: Omit chicken and add additional vegetables.