Chicken Fajita Pasta

Ingredients

• 1361g chicken tenderloins
• 56g taco seasoning
• 15g oil
• 2 yellow onions, diced
• 3 bell peppers, diced
• 15g oil
• 15g oil
• 140g tomato paste
• 28g taco seasoning
• 240g red enchilada sauce
• 1350g bone broth
• 240g water
• 900g pasta shells
• light sour cream
• Greek yogurt
• cotija cheese
• fresh cilantro
• lime juice

Instructions

1. Add 1361g chicken tenderloins to a sheet pan and sprinkle with 56g taco seasoning.
2. Prep the fajita veggies by dicing 2 yellow onions and 3 bell peppers, then cook until nicely charred.
3. Cook the pasta directly in the liquid for about 20 minutes over a low simmer.
4. Broil the chicken in the oven to get a nice char.
5. Remove the lid from the pasta; the liquid should be thickened but not completely absorbed.
6. Add the diced fajita chicken to the pasta.
7. Finish with light sour cream, Greek yogurt, cotija cheese, fresh cilantro, and lime juice.
8. Mix everything together and let it sit for about 10 more minutes to absorb the flavors.