Chicken Fajita Pasta with Avocado

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 1 (16 oz.) package whole wheat fettuccini
• 4 tsp. canola oil, divided
• 2 tsp. ground cumin, divided
• 1 tsp. crushed red pepper flakes, divided
• 1 yellow onion, thinly sliced
• 1 red bell pepper, membrane and seeds removed, thinly sliced
• 1 yellow bell pepper, membrane and seeds removed, thinly sliced
• 1 green bell pepper, membrane and seeds removed, thinly sliced
• 2 garlic cloves, minced
• 3 (6 oz.) boneless, skinless chicken breasts, thinly sliced
• 2 limes, juiced
• 1 Tbsp. oregano, chopped
• 1/3 cup cilantro, chopped
• salt and pepper (to taste)
• 1 ripe, fresh avocado, halved, pitted, peeled and diced

Instructions:

1. Bring a large pot of water to a boil over high heat. Add fettuccini and cook according to package directions. Drain and cover to keep warm.
2. Place half the oil in a large skillet over high heat. Stir in half the cumin and crushed red pepper. Add onions and cook until soft and just beginning to brown, about 4 minutes.
3. Add peppers and garlic and cook for an additional 4 minutes. Place mixture in a bowl and cover to keep warm.
4. Add remaining oil, cumin and crushed red pepper to skillet and place on medium heat.
5. Add chicken and cook until lightly golden, about 5 minutes. Return onion mixture to skillet along with lime juice, oregano and cilantro. Stir to combine. Remove from heat and season with salt and pepper.
6. Add avocado and gently stir into chicken mixture. Serve over whole wheat fettuccini.

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