Chicken-fajita fettuccine


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 servings
*PLUS Cooking time: 10 minutes
Chicken-fajita fettuccine

We gave our favourite Mexican meal an Italian twist in this fast, kid-friendly pasta toss. It boasts all the usual fajita fixings, no wrapping required.


  • 1/2 500-g pkg fettuccine, linguine or rigatoni pasta

  • 1 large onion

  • 3 skinless, boneless chicken breasts

  • 2 sweet bell peppers

  • 2 tsp chili powder

  • 2 tsp cumin

  • 1 tsp dried oregano

  • 1/2 tsp salt

  • 3/4 cup salsa

  • 3/4 cup sour cream

  • 2 tbsp freshly squeezed lime juice

  • 1 cup chopped cilantro

  • grated cheddar


  • Bring a large saucepan of water to a boil. Add pasta and cook following package directions until al dente, 8 to 10 min. Meanwhile, slice onion in half, then thinly slice. Cut chicken into bite-size strips. Coat a large, wide frying pan with oil and set over medium-high heat. Add chicken and stir-fry until no longer pink, 2 min. Add onion and reduce heat to medium. Sauté until it begins to soften, about 5 min.

  • Meanwhile, slice peppers into bite-size strips. Add to pan and sprinkle with seasonings. Stir-fry until chicken is cooked through, 2 to 4 min.

  • Drain cooked pasta, but leave in pan. Add chicken mixture along with remaining ingredients, except cheese. Toss to mix. Sprinkle with cheese.

Nutrition (per serving)

Calories 466, Protein 34g, Carbohydrates 61g, Fat 10g, Fibre 6g, Sodium 840mg.