Veggie Chicken Fajita Pasta

This is a great dish to make ahead or to throw together on a week night. I made this dish on Monday night, while making and cleaning up that night’s dinner, and reheated it for dinner last night. It reheated well but it is super quick and easy to make if you have 30 minutes to make before serving. The girls loved it and so did we. We did kick up the spice for ours though – adding the crushed red pepper. For Lillian’s we separated out the veggie chick’n from the pasta as she seems to prefer her foods “separated” these days:)

Ingredients

12 oz. egg noodles
8 oz. low fat sour cream
½ cup adobo sauce or enchilada sauce (depending on how much heat you want)
2 T lime juice
1 t chili powder
1 t ground cumin
½ t crushed red pepper (more or less depending on how much heat you want)
1 medium onion, thinly sliced
1 medium red pepper, cut into thin strips
1 Anaheim chile pepper, seeded and cut into thin strips
12 oz. Veggie chick’n strips (like Morningstar Farms Meal Starters)

Directions:

1. Cook pasta according to package directions.
2. In large bowl, combine sour cream, adobo sauce or enchilada sauce, lime juice and spices. We added the crushed red pepper to individual bowls after so the girls’ wouldn’t be too spicy.
3. Sauté the onion and peppers in olive oil for a few minutes until they begin to soften. Add the chick’n strips and cook until lightly browned.
4. Stir together the pasta, sour cream sauce and veggies and chick’n and serve!