CHICKEN FAJITA PASTA

CHICKEN FAJITA PASTA 1 pound campanelle pasta (or any small shape) 1 pound chicken breasts 3 bell peppers, any color 1 small onion 2 tablesoons LouAna coconut oil, divided 2 tablespoons fajita seasoning 1/4 cup sour cream 1/4 cup prepared salsa 1/2 cup shredded cheddar 2 tablespoons diced cilantro Bring a large pot of water to a boil and cook pasta according to package directions. While cooking pasta, dice the chicken, peppers, and onion into bite-sized pieces. Heat a large skillet over medium heat. Add 1 tablespoon of coconut oil to the skillet and let melt. Add the chicken to skillet and sprinkle with the fajita seasoning. Cook, stirring often, until no longer pink, about 6 minutes. Remove from pan and set aside. Add remaining tablespoon of coconut oil to skillet and melt. Add peppers and onions to skillet and cook until tender-crisp, stirring often, about 5 minutes. Return chicken to skillet. Add in the cooked pasta, sour cream, salsa, and cheese and stir well to combine. Sprinkle with cilantro before serving.