Serves 4
30 minutes.
1. | Put a large pot of salted water on to boil. |
2. | In a medium size bowl, combine lime juice, garlic, chili powder, cumin, Garlic Chili Pepper Sauce, salt and chicken. Mix well. Set aside to marinate. |
3. | In a large nonstick skillet heat olive oil over medium high heat. Sauté onions for 2 minutes. |
4. | Add peppers. Continue to sauté until vegetables are tender crisp and slightly blackened. Remove from pan and set aside. |
5. | In the same pan, add the chicken with the marinade and the chicken broth. Sauté until the chicken is cooked through and tender, making sure the marinade comes to a full boil as you sauté. |
6. | Meanwhile, boil pasta according to directions on box. Drain and add to skillet. |
7. | Add reserved vegetables and mix until heated through. |
8. | Garnish with fresh chopped tomatoes and sour cream if desired. Serve. |