Preheat oven to 350 degrees F (180 degrees C).
Heat 1 1/2 tablespoons of the
Canola Oil (3 Tbsp)
in a small frying pan. Rub
Boneless, Skinless Chicken Breasts (8 oz)
on both sides with the
Fajita Seasoning (1 Tbsp)
and pan-fry until cooked through.
Yellow Onion (1/2)
Red Bell Pepper (1/2)
. Drain and rinse the
Canned Black Beans (2/3 cup)
. Cut the
into 1″ chunks. Slice the kernels off the the
Sweet Corn (2 ears)
Remove cooked chicken to a cutting board and chop it roughly into bite-sized pieces. Place under another plate to keep warm and set aside.
Yellow Corn Tortillas (2)
into strips and place on a cookie sheet. Spray lightly with
Nonstick Cooking Spray (as needed)
and sprinkle with a bit of
Salt (1/4 tsp)
. Bake for 10-15 minutes until crisp and beginning to brown.
Heat remaining canola oil in a large frying pan or skillet. Add onions and peppers and sauté over medium heat for 5-10 minutes until onions are tender and peppers are beginning to brown.
While the onions and peppers cook, bring a large pot of water to a boil and add
Gemelli Pasta (8 oz)
, cooking to al dente.
Add black beans and corn to the onion and pepper mixture and sauté for 2-3 minutes more.
Reduce heat to low and add
Cream (3/4 cup)
Cayenne Pepper (1/2 Tbsp)
Ground Black Pepper (1/4 tsp)
Ground Cumin (1/4 tsp)
and mix well, allowing the mixture to simmer until the pasta is ready.
Drain pasta and add to the sauce mixture. Add the chicken and mix well until all pasta is coated. Serve sprinkled with crisp tortilla strips and a few chunks of avocado.