• 1 bell pepper (or 1/3 of each red, yellow and green peppers for more color)
• 16 asparagus stalks
• 1/2 red onion
• 3 garlic cloves
• 4 chicken breasts
• 2 teaspoons red pepper flakes
• 1 cup mozzarella
• 2 Tbsp. olive oil
• 2 Tbsp. seasoned salt
• 1/4 cup shredded fresh basil
• 2 cups grape tomatoes
• 8 ounces of pasta of your choice (spaghetti, linguine
• 1/4 cup milk

Italian Chicken Fajita Pasta Preparation

Chop bell pepper & red onion into 1/4 inch pieces.  After washing the asparagus, take one piece at a time, holding each end, and bend.  The asparagus will naturally break in the middle.  Throw away the bottoms of the stalks and chop the tops into bite sized pieces. Mince the garlic.  Cut the grape tomatoes in half and shred 1/4 cup of fresh basil.  Keep the tomatoes and basil separate from the other vegetables.

Chop chicken into large bite size pieces and lightly coat with seasoned salt.  Heat 1 tablespoon of olive oil, add chicken and cook thoroughly.  Add another teaspoon of olive oil, 1 tablespoon of butter, red pepper flakes, garlic and all of the vegetables except the tomatoes and basil.  Cook over medium heat for 12 – 15 minutes or until the asparagus is tender.  Add the tomatoes and basil at the end and just warm the tomatoes through.

While the chicken and vegetables are cooking, boil a pot of water and cook the pasta.  Drain the pasta and return it to the pot.  After the chicken and vegetables are done cooking, add them to the pot with the pasta over low heat, including the olive oil and butter that are left in the pan.  Add the milk and mozzarella and stir until cheese is melted.  Enjoy!

Italian Chicken Fajita Pasta Nutritional Information

Makes: 4 servings

Serving Size: 2 cups

Approximate Nutritional Information Per Serving

• Calories: 750
• Fat Grams: 18
• Carbohydrate Grams: 75
• Protein Grams: 63
• Fiber Grams: 10
• Weight Watchers Points: 16