Chicken Fajita Pasta with Chipotle Alfredo Sauce

Serves 5: 1 ½ cups per serving; Preparation time: 10 minutes; cooking time 25-30 minutes

8 ounces dried rigatoni
8 ounces uncooked marinated chicken fajita meat, all visible fat removed
1 teaspoon olive oil
¾ cup chopped onion
2 cups frozen bell pepper strips or 1 large green bell pepper and 1 large red bell pepper, thinly sliced
¾ cup fat –free evaporated milk
1 teaspoon bottled chipotle sauce
1/8 teaspoon pepper
1 medium yellow tomato, cut into 8 wedges (optional)
¼ cup sliced black olives (optional)

Prepare rigatoni using package directions, omitting salt and oil. Drain, return to pan off heat, and set aside. Meanwhile, thinly slice chicken; set aside. Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat bottom of skillet. Cook onion and bell peppers for 2 to 3 minutes, or until tender, stirring occasionally. Push to one side of skillet.
Add chicken and cook for 6 to 8 minutes, or until no longer pink in the center, stirring occasionally. (When chicken is browned, stir onion mixture in and cook together until chicken is done.)
Meanwhile, in a measuring cup or small bowl, combine milk, chipotle sauce and pepper. Add chicken and milk mixture to cooked pasta. Cook over low heart for 1 to 2 minutes, or until warmed, stirring occasionally. Garnish with tomato and olives.

Calories: 266
Protein: 19g
Carbohydrate: 43g
Cholesterol: 21 mg
Total Fat: 3g
Saturated: 1g
Polyunsaturated: 0g
Monounsaturated: 1g
Fiber: 2g
Sodium: 272mg

American Heart Association Recipe