Hot Chicken Fajita Pasta Salad
You can easily stretch this recipe to 8 servings by serving the pasta salad over lettuce or along with baked corn tortilla chips.
INGREDIENTS | SERVES 6
- 1 3-pound rotisserie chicken
- 12 ounces dried egg noodles
- 1 8-ounce carton sour cream
- ½ cup chipotle liquid meat marinade
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried red pepper flakes, crushed
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, halved and thinly sliced
- 1 medium red sweet pepper, seeded and cut into thin strips
- 1 fresh Anaheim chili pepper, seeded and cut into thin strips
- OPTIONAL: fresh cilantro, chopped, to taste
Remove and discard the skin from the chicken; remove the meat from the bones and shred it. Set aside.
In a Dutch oven, cook the pasta according to the package directions; drain and keep warm. Wipe out the Dutch oven, add the oil, and bring it to temperature over medium heat.
Add the onion, sweet pepper, and Anaheim pepper; sauté for 5 minutes, or until crisp-tender.
Add the sour cream, marinade, lime juice, chili powder, cumin, and crushed red pepper to a bowl; stir to mix.
Add the cooked noodles, chicken, and sour cream mixture to the sautéed vegetables; toss to coat. Leave on the heat long enough to reheat the noodles and warm the chicken, if necessary. Serve warm.
Heat Hints
The dried red pepper flakes and Anaheim chili pepper will add heat to Hot Chicken Fajita Pasta Salad, which will be somewhat tempered by the cooked noodles and sour cream. If you prefer a milder taste, reduce the amount you add at first, taste the salad, and then add more, if needed.
