Chicken Fajita Taco Pasta Gluten & Dairy Free

Loved this Chicken Fajita Pasta dish. I got the basic recipe from Kollie @fitfoodbound. It looked amazing and I couldn’t wait to try! I did make a few changes by making it dairy free. Here’s how it came together:

By:Kristi

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Servings: 6

Cuisine: Mexican

Ingredients:

•   119 g (1 medium), Red Bell Pepper, Raw sliced
•   200 grams, Orange, Raw sliced
•   400 gram, Onion sliced
•   6 oz, chickpeas rotini
•  1 2 oz, Boneless Skinless Ckicken Thighs
•  1 2 oz, Chicken Tenderloins
•  Dairy Free Cheese Sauce recipe here

The Process:

•  I sliced and sautéed in a tsp of coconut oil 1 small red bell pepper, one small orange pepper, and 1/2 a red onion.
•  I air fried 12 ounces of chicken thighs and 12 ounces of tenderloins with my own taco seasoning (you can use a packet or make your own too!), then sliced/shredded.
•  In the meantime I boiled one 8 ounce box of @banza rotini chickpea pasta.
•  I also made a DF cheese sauce with Nutritional Yeast, Lite Coconut Milk, Arrowroot powder, onion and garlic powder, & salt and pepper. I let it come to low boil and simmer until thickened.
•  I added the chicken to the veggies, then added 6 ounces of the noodles (reserving a serving from my one child who only likes plain noodles.), I added a few more teaspoons of taco seasoning (per taste), and lastly I mixed in the cheese sauce. 
•  I topped mine with cilantro and salsa!