Fajita Pasta Bowls Recipe

I didn’t think that this would be quite as good as it is, but I’m tellin’ ya, I could eat it at least once a week.

• 16 ounces egg noodles
• 8 ounces sour cream
• 1/2 cup Fajita Marinade
• 2 teaspoons Tapioca Starch (or corn starch)
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon crushed red pepper
• 1 onion, sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 2 tablespoons olive or canola oil
• 4 chicken breasts, cut into thin strips

1. Cook vegetables in 1 tablespoon of oil until tender. Remove from skillet and keep warm.
2. Add remaining oil to skillet and cook chicken until cooked through.
3. While chicken is cooking, start cooking the pasta. Most egg noodles just need about 7-8 minutes, so they should be finished at the same time.
4. In a small bowl, whisk together sour cream, fajita marinade, tapioca starch, lime juice and spices.
5. When chicken is finished, add veggies back to the skillet and then add drained egg noodles.
6. Fold in sour cream mixture and keep cooking just until heated through.
7. Serve with lime wedges.