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Fiesta Fajita Twirls
Suong Willson, Minot, ND

4 boneless, skinless chicken breast halves
1 12-ounce package fajita marinade
2/3 cup light sour cream
1/3 cup salsa
1 medium green bell pepper, cut into thin strips
1/2 medium onion, cut into thin strips
1 medium tomato, cut into thin wedges
12 ounces tri-color twirls
2 cloves garlic, optional
2 1/2 teaspoons olive oil
2 tablespoons taco seasoning mix, optional
1 - 2 lime wedges
3 tablespoons shredded Monterey Jack and cheddar cheese

Rub chicken breasts with fajita marinade. Set aside to marinate while preparing vegetables and pasta.

Prepare dressing by combining sour cream and salsa. Refrigerate until ready to use.

Cut green peppers and onion; lightly spray with cooking spray and set aside. Cut tomato; lightly spray and set aside.

Cook pasta according to package directions; add garlic cloves for extra flavor. Drain but do not rinse pasta; remove garlic cloves. Toss with 1 teaspoon olive oil (and taco seasoning, if desired); keep warm until ready to serve.

Preheat a large non-stick skillet over medium high heat. Add 1 teaspoon oil and chicken breast; cook until done. Remove chicken from skillet, squeeze lime juice over chicken and slice into 1/2-inch strips. Wipe skillet with paper towel, return to heat and add 1/2 teaspoon oil, onion and peppers. Cook and stir for 1 1/2 minutes or until vegetables are crisp and tender and slightly charred on the edges. Add tomatoes, toss for another 30 seconds. Remove vegetables from skillet.

Arrange pasta on large serving platter. Top with vegetables and chicken. Sprinkle with cheese. Serve with sour cream dressing.

Serves 6.

Nutritional Information
Each serving provides approximately: 351 calories, 18g protein, 42g carbohydrates, 11.6g fat, 2g fiber, 44mg cholesterol, 2.4mg iron, 212mg sodium.