One Pot Chicken Fajita Pasta

 

• 2 tsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp kosher salt
• 1 1/2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1 large white onion, sliced
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 3 cloves garlic, minced
• 2 cups less-sodium chicken broth
• 1 10-oz can Mild Ro-Tel Diced Tomatoes & Green Chiles
• 7 oz pasta, use gluten-free pasta for GF
• 1/2 cup light sour cream
• 1 scallion, diced
• 2 tablespoons chopped cilantro
• 4 oz diced avocado, from 1 small

• Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.
• In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.
• Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.
• When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes.
• Add minced garlic, and stir until fragrant and well combined, about 30 seconds.
• Remove from heat and transfer to the plate with the chicken.
• In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
• Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.
• Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.

PW Bowtie Pasta

  2 tbsp. olive oil

1 lb. mild Italian pork sausage, casing removed

3 cloves garlic, chopped

1 lb. bowtie pasta

3 c. chicken broth

1 tsp. dried oregano

1 tsp. salt

1/2 tsp. ground black pepper 

4 c. small broccoli florets (from 1 8-oz. piece of broccoli)

1/2 c. julienned sun-dried tomatoes, drained of oil

1/3 c. heavy cream

1/2 c. grated parmesan cheese, plus more for serving

2 tbsp. fresh lemon juice (from 1 lemon)

Red chili flakes, for serving (optional)

1. Heat a large pot over medium-high heat. Add the olive oil, then the sausage. Cook, breaking the sausage into small pieces with a wooden spoon, until it is golden brown and no longer pink, about 6 minutes. With a slotted spoon, remove the sausage to a plate and set aside. 
2. Reduce the heat to medium and add the garlic cloves. Cook for 1 minute.
3. Add the pasta, broth, 2 cups of water, oregano, salt, and pepper to the pot and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 5 minutes, stirring occasionally to prevent sticking.
4. Stir in the broccoli. Cover the pot and let cook until the pasta and broccoli are just tender, about 5 minutes, stirring half-way through. 
5. Uncover the pot. Add the sun-dried tomatoes, heavy cream, and reserved sausage. Cook until heated through, about 1 minute. 
6. Remove from the heat and stir in the parmesan cheese and lemon juice. Serve topped with more parmesan cheese and red chili flakes, if you like. 

PW Best Ever Macaroni Salad

 Ingredients

4 c. elbow macaroni 

1/2 c. mayonnaise

1 tbsp. red wine or distilled vinegar 

3 tsp. sugar, more or less to taste

1/4 tsp. salt, more to taste

Plenty of black pepper

1/4 c. milk (more if needed)

Splash of pickle juice, more to taste

3 whole roasted red peppers, more to taste (can also use pimentos)

1/2 c. black olives, finely chopped

6 sweet/spicy pickle slices, diced (about 1/2 cup diced)

3 green onions, sliced (white and dark green parts)

1. Cook the macaroni in lightly salted water according to the package directions. Drain and rinse under cold water to cool. Set aside.
2. Mix together the mayo, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
   
3. Place the cooled macaroni in a large bowl and pour in 3/4 of the dressing. Toss and add more dressing if you'd like. (The dressing will seem a little thin, but it will thicken up as the salad chills.)
4. Stir in the roasted red peppers (or pimentos), olives, pickles, and green onions. Add more of any ingredient if you'd like more stuff going on! At the end, splash in a little more pickle juice and stir.
   
5. Chill for at least 2 hours before serving. Sprinkle with sliced green onions to serve!