Ingredients:
- 3 Tablespoons Canola Oil, Divided
- 8 ounces, weight Boneless Skinless Chicken Breast
- 3 teaspoons Fajita Seasoning
- 2 whole Six- Inch Corn Tortillas
- Cooking spray
- ½ whole Yellow Onion, Diced
- ½ whole Red Bell Pepper, Seeded And Diced
- 8 ounces, weight Gemelli Pasta
- 4 ounces, weight Canned Black Beans, Drained
- 2 ears Fresh Sweet Corn, Kernels Sliced Raw Off The Cob
- ¾ cups Cream
- 1-½ teaspoon Pure Red Chili Powder
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- ¼ teaspoons Cumin
- ½ Avocado, Peeled, Pitted And Cut Into 1/2" Chunks
Preparation:
Heat 1 1/2 tablespoons of the canola oil in a small frying pan. Rub chicken on both sides with the fajita seasoning and pan-fry until cooked through and juices run clear. This will take about 5-6 minutes per side, depending on the thickness of the chicken breasts. Remove to a cutting board and chop the chicken roughly into bite-sized pieces. Place chicken on a plate and place another plate on top to keep it warm; set aside.
Preheat oven to 350°F. Slice two small corn tortillas into strips and place on a cookie sheet. Spray lightly with cooking spray and sprinkle with a bit of salt. Bake for 10-15 minutes until crisp and beginning to brown. Keep an eye on them, they can burn quickly!
Heat remaining canola oil in a large frying pan or skillet. Add onions and peppers and sauté over medium heat for 5-10 minutes until onions are tender and peppers are beginning to brown.
While the onions and peppers cook, bring a large pot of water to a boil then add pasta, and cook according to package instructions.
Add black beans and corn into the onion and pepper mixture and sauté for 2-3 minutes more. Reduce heat to low and add cream, chili powder, salt, pepper and cumin and mix well, allowing the mixture to simmer until the pasta is ready.
Drain pasta and add it into the sauce mixture. Add the chicken and mix well until all pasta is coated. Serve sprinkled with crisp tortilla strips and a few chunks of avocado.
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