Wednesday, November 7, 2012

Chicken Fajita Pasta Light

2 1/4 cups dry penne pasta
2 tsp vegetable oil
1 med white onion sliced into strips
2 med green peppers sliced into strips
2 cloves garlic minced
12oz boneless skinless chicken cut into 1,2 inch strips
1 tsp cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
pinch of red pepper flakes
1 cup low sodium chicken broth
juice of 1 large lime
2 tsp cornstarch
2 med tomatos seeded and chopped
3T fresh cilantro
1/2 cup reduced fat mexican cheese shredded
light sour cream (optional)

1. Cook pasta according to box and set aside
2.Heat oil in pan and satue the onion and pepper on med high heat for 3-4 min. Or until slightly softened. Add the garlic and chicken and cook another 4-5 min or until chicken is mostly cooked thru. Sprinkle with cumin,oregano,salt,pepper and red pepper flakes.

3.In a small bowl mix together the chicken broth with the lime juice and cornstarch. Pour over the chicken and veggies and cook 2-3 min or until thickened and the chicken is no longer pink.
4. Add the cooked pasta,chopped tomato and cilantro and toss well to coat. Sprinkle with cheese and sour cream.

* I was suprised how much everyone liked this trying to make healthy ier lol choices is not always easy to please everyone so I was happy that everyone loved it. I would for sure make it again I loved the flavor all the fresh lime juice gave to it. I give it a 4 1/2 You could make it even more healthy by using whole wheat penne noodles

Nutritional Facts: 3/4 cup 330 calories,40g carbohydrates,5g fat,30 g protein, 6g fiber,45g cholesterol, 510mg sodium,

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