Chicken Fajita Pasta

 1 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp oregano
1 pound boneless, skinless chicken breasts, cut into bite size pieces
1 Tbsp EVOO
1/2 red onion, cut into 1/2 inch wedges
2 cloves garlic, minced
1 cup chicken broth
2 cups water
1/2 pound penne pasta (or other medium length tube pasta)
2 bell peppers, thinly sliced
1/3 cup whipping cream
1 cup salsa
2 cups shredded mexican 4 cheese blend
Chopped fresh cilantro

For spice blend, combine chili powder, cumin, salt, onion powder, garlic powder and oregano in a small bowl.  Sprinkle half of the spice blend over uncooked chicken.  Heat EVOO in large pot (or deep skillet) over medium high heat.  Cook chicken, stirring occasionally, until lightly browned, 5-6 minutes.  Transfer to a plate.  Chicken will not be cooked fully at this point.  Add more oil to pot if needed.  Cook onion and garlic, stirring frequently, until softened, 2-3 minutes.  Add broth and use a wooden spoon to scrape any browned bits from bottom of pot.  Stir in water and pasta.  Add chicken and peppers and bring to a boil.  Make sure all pasta is submerged in liquid to cook.  You may need to add water (1/4 cup at a time) to ensure all pasta is covered, but don't go overboard adding water.  Reduce heat to low and simmer gently, covered and stirring occasionally until pasta is cooked through, about 15 minutes.  Stir in remaining spice blend, cream and salsa.  Add cheese and stir until melted.  Sprinkle with cilantro.

Serves 5

Coconut Chickpea Curry

 2 Tbsp EVOO
1 yellow onion, chopped
3 cloves minced garlic
1 Tbsp minced ginger
2 Tbsp thai red curry paste
1 can (14 oz) can unsweetened coconut milk, shaken well
1 cup vegetable broth
1/2 tsp salt
2 (15 oz each) cans chickpeas, rinsed and drained
5 oz baby spinach, rinsed
1 Tbsp lime juice
2 cups cooked rice
1/2 cup coarsely chopped crunchy roasted edamame, sea salt or sriracha flavored (The Only Bean brand is what I use) **substitutes - toasted cashews, toasted peanuts, toasted almonds
Toppings:  chopped fresh cilantro, lime wedges, toasted naan

Heat oil in large skillet.  Cook onion, stirring frequently, until softened, about 4 minutes.  Add garlic and ginger to skillet; cook, stirring constantly, until fragrant, about 1 minute.  Add curry paste; cook, stirring constantly, until slightly darkened and vegetables are coated, about 1 minute.  Stir in coconut milk, broth and salt.  Increase heat to med-high and bring to a boil.  Stir in chickpeas.  Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, 15-20 minutes.  Remove from heat and add spinach; stir until wilted, about 1 minute.  Stir in lime juice.  Divide rice among 4 bowls; spoon curry over rice and sprinkle with edamame, cilantro and serve with lime wedges and naan.

Serves 4