I grew up in South Texas. Where you can find a fajita on just about every corner.  But I’ve never had Fajitas in pasta form.

Must say…not too bad.

(If we could have had this with sour cream, I would have totally added some.) (But it certainly didn’t need it!)

Ingredients

3 chicken breasts ($2.44)
1 box bowtie pasta noodles ($.50)
2 Tbsp canola oil ($.05)
1 bag frozen peppers and onion blend ($.88)
1 Tbsp lime juice, for veggies ($.01)
Dashes ground cumin, for veggies ($.02)
Salt and pepper
1/4 cup lime juice, for marinade ($.10)
Dashes ground cumin, for marinade ($.02)
Salt and pepper
Avocado, sliced ($1)

Directions

Place the lime juice and ground cumin for the marinade in the bottom of the dish you’ll use to marinate the chicken.

Sprinkle a little more of the ground cumin and a few drops of lime juice on top.  Season with some salt and pepper.

Grill until cooked through, then dice.

Meanwhile cook the pasta.

And saute the frozen veggies. (No need to let them thaw.)

Toss in the fresh cilantro, as well as the ground cumin and lime juice.

Saute for a few minutes, stirring often.

When you start to see this, the veggies are done.

Add veggies in with the cooked pasta. (If you want to add sour cream…add 1/2-1 cup here.)

Toss in the grilled and diced chicken.

Toss. Toss. Toss.

Serve Grilled Chicken Fajita Pasta with avocado slices.

Cost $5.02

(with lunch leftovers too!)