This dish is wholesome and delicious twist on Mexican night!
|3||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite sized pieces|
|3 tsp||Tex-Mex spice blend, divided|
|2 tbsp||Olive oil, divided|
|1/2||Red onion, diced|
|1||Each red, yellow and green pepper, sliced|
|3||cloves garlic, minced|
|3||Roma tomatoes, diced|
|2 cups||Reduced sodium chicken broth|
|1/2 lb||Whole wheat farfalle pasta|
|3 tbsp||Sour Cream|
|Dash of Hot Sauce (optional)|
|Salt and pepper|
|Chopped fresh Cilantro|
TOSS chicken with 2 tsp (10 mL) of spice blend. Heat 1 tbsp (15 mL) of oil in a large pan over medium-high. Add chicken and cook, stirring for 8-10 minutes or until golden brown. Remove the chicken from the pan and set aside.
HEAT the remaining oil in the same pan. Add onion, peppers, and garlic. Stir-fry for 3-4 minutes. Add tomatoes and continue to cook for 1-2 minutes. Pour in chicken broth and return chicken to the pan. Bring to a boil then reduce heat and simmer for 3 minutes or until the sauce begins to thicken slightly and chicken is cooked to an internal temperature of 165°F (74°C).
MEANWHILE cook the pasta in a large pot of salted water according to the package directions. Drain well.
SERVE pasta smothered with sauce. Garnish with fresh cilantro.
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