Chicken Fajita Pasta with Chipotle Alfredo Sauce

Preparation

1. Step 1

   Prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander. Return to the pan and turn off the heat. Set aside.

   Step 2

   Meanwhile, thinly slice the chicken.

   Step 3

   In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the bell peppers and onion for about 3 minutes, or until tender, stirring occasionally. Push to one side of the skillet.

   Step 4

   Add the chicken and cook until browned, stirring occasionally (just the chicken). Stir to incorporate the bell pepper mixture. Cook until the chicken is no longer pink in the center, 6 to 8 minutes total, stirring occasionally.

   Step 5

   Meanwhile, in a small bowl, stir together the evaporated milk, chipotle sauce, and pepper.

   Step 6

   Stir the chicken mixture and the evaporated milk mixture into the cooked pasta. Cook over low heat for 1 to 2 minutes, or until warmed, stirring occasionally.

   Step 7

   Garnish with the olives and tomato.

2. Cook’s Tip on Chipotle Sauce

   Step 8

   Dried chipotle (chih-POHT-lay) peppers add great smoky flavor to many dishes, such as soups, salsas, and beans. However, rehydrating the peppers takes some time. To quickly add that spicy-smoky flavor to your favorite dish, use bottled chipotle sauce. Find it in the condiment or Mexican section of your grocery store.

3. nutrition information

   Step 9

   (Per Serving)

   Step 10

   Calories: 347

   Step 11

   Total Fat: 3.5g

   Step 12

   Saturated: 0.5g

   Step 13

   Trans: 0.0g

   Step 14

   Polyunsaturated: 0.5g

   Step 15

   Monounsaturated: 1.5g

   Step 16

   Cholesterol: 20mg

   Step 17

   Sodium: 397mg

   Step 18

   Carbohydrates: 56g

   Step 19

   Fiber: 3g

   Step 20

   Sugars: 11g

   Step 21

   Protein: 22g

   Step 22

   Dietary Exchanges

   Step 23

   3 Starch

   Step 24

   2 Vegetable

   Step 25

   2 Very Lean Meat