This looks a lot more involved than it is, and would be easy to alter for various diets as long as you can eat chicken or pork, peppers and tomatoes (nightshades). Depending on your tastes the onion can be left out, and the vinaigrette could be made with your choice of vinegar instead of the lime/lemon juice. Instead of bouillon, you can replace it with salt. This recipe was posted on Facebook originally by Cripple Creek BBQ which makes some really great sauces.
Chicken Fajita Pasta tossed in an Ancho Vinaigrette
2 boneless skinless chicken breasts sliced thin
2 Tbl Fajita spice rub (recipe follows)
1 red bell pepper julienned
1 yellow bell pepper julienned
1 green bell pepper julienned
1 white onion julienned
1 pound dry penne pasta cooked per box instruction. And toss into large bowl.
1/4 cup Ancho vinaigrette (recipe follows)
2 Tbl chopped cilantro (for garnish)
1/4 cup diced tomato (for garnish)
Toss chicken strips in spice rub and saute over medium high heat until almost done. Turn up to high and add peppers and onions. Cook until JUST tender add to bowl with pasta. Toss with vinaigrette. Serve with fresh cilantro and diced tomatoes.
3 Tbl olive oil
1 Tbl Lime juice
2 tspl Ancho Chili powder
Add lime juice and chili powder to a bowl and wisk while slowly drizzling in olive oil.
Fajita Spice Blend
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Toss everything in a bowl and combine.