Chicken Fajita Pasta Bowl

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Serves 4-6

INGREDIENTS:

16 oz. pasta (we like spiral-shaped for this dish)
2.5 lbs boneless, skinless chicken thighs (amount doesn’t need to be exact)
Garlic granules, sea salt and freshly ground black pepper – to taste
1/2 cup (1 stick) butter
2 green bell peppers, very thinly sliced
2 red bell peppers, very thinly sliced
2 small onions, very thinly sliced
Sea salt and freshly ground black pepper, to taste

DIRECTIONS:

Preheat grill to High heat.

Prepare pasta according to package directions. Use a large stock pot, so you’ll have room to add the peppers, onions and chicken later on.

Meanwhile, season chicken thighs with garlic granules, sea salt and black pepper.

Grill chicken until internal temperature reaches 165F degrees, about 5 minutes per side.

Meanwhile, melt 2 TBSP butter in a large skillet over medium-high heat. Saute onions and peppers in this skillet until tender-crisp (about 10 minutes).

While pasta is draining in a strainer, add remaining butter (6 TBSP) to the large pot and melt it over low heat.

Remove from heat and toss in the drained pasta.

When chicken is done, thinly slice it. Then toss it with the pasta.

When veggies are done, toss them with the pasta and chicken.

Season, to taste, with sea salt and black pepper.

Enjoy!

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Albums: Pasta

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