Instructions

• In a small bowl combine the fajita marinade: 2 Tablespoons oil (vegetable or canola), 3 Tablespoons lemon juice, 1–2 cloves garlic (minced), 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, a pinch of salt, and freshly ground black pepper to taste.
• Place the chopped chicken in one large zip-top bag and the chopped onion and bell peppers in a second large zip-top bag. Pour half of the marinade into the chicken bag and half into the vegetable bag. Seal each bag and toss to coat. Refrigerate for 15 minutes or up to a few hours.
• When ready to cook, heat 1 Tablespoon olive oil in a large skillet over medium-high heat until hot.
• Remove the chicken from its bag and discard any remaining marinade from the chicken bag. Add the chicken to the hot skillet and cook about 3–4 minutes on the first side. Flip and continue cooking until the chicken is cooked through (internal temperature 165°F). Transfer the chicken to a plate and loosely cover with foil.
• Add the marinated vegetables (including their minced garlic) to the same skillet and sauté for a few minutes, until tender. Transfer the vegetables to the plate with the chicken.
• In the same skillet add 2 cups low-sodium chicken broth, ½ cup milk, the 14.5-ounce can diced tomatoes (undrained), 8 ounces uncooked penne pasta, and ½ teaspoon salt. Stir to combine and bring to a boil over medium-high heat.
• Once boiling, cover the skillet, reduce the heat to medium-low, and cook 13–15 minutes, until the pasta is tender and the liquid is mostly absorbed.
• Return the cooked chicken and vegetables to the skillet and stir to combine. Heat until everything is warmed through.
• Serve immediately, topped with salsa and sour cream if desired.