Fiesta Chicken Pasta
3 TBSP olive oil
2 1/2 pounds boneless skinless chicken breasts, cut into pieces
1 TBSP minced garlic
2 1/2 cups chicken broth
1/4 cup fresh lime juice
1 TBSP cumin
1 TBSP chili powder
1 TBSP garlic powder
1 1/2 tsp salt
1/2 tsp ground red pepper
2 large red bell peppers, diced
2 large green bell peppers, diced
2 large yellow bell peppers, diced
2 large jalapeno peppers, seeded and minced
6 Roma tomatoes, seeded and chopped
1 bunch green onions, chopped
1/2 cup chopped fresh cilantro
1 TBSP lime zest
1 pound hot cooked linguini noodles
1. In a large Dutch oven, heat olive oil over medium high heat. Add chicken; cook for 15 minutes or until lightly browned. Remove chicken and set aside.
2. Add garlic; cook for 1 minute, stirring constantly. Add chicken broth, lime juice, cumin, chili powder, garlic powder, salt, red pepper, and reserved chicken. Bring to a simmer over medium heat. Cook, covered for 25 minutes, stirring occasionally. Add peppers, cook, uncovered for 5 minutes. Add tomatoes, green onions, cilantro and lime zest, cook for 1 minute. Add hot cooked pasta, tossing to combine.
Darling Daughter said it was a nice change, and the hubs said it was a keeper. We enjoyed the fresh taste and although a little on the hot side, which we like, it was not heavy! Have you tried a new recipe lately?
This recipe was torn from Southern Lady Magazine. Although the recipe is not listed, it was taken from their January-February 2013 issue. Sorry not to have a finished pic!