1 pound boneless skinless chicken breasts, cut into thin strips
2 tablespoons fajita seasoning mix, divided
2 tablespoons canola oil, divided
8 ounces uncooked penne pasta
1 each medium green, sweet red and yellow pepper, sliced
1 medium onion, sliced
1 jar (16 ounces) salsa
1/2 cup water
1/4 cup shredded cheddar cheese
1 tablespoon minced fresh cilantro
Sour cream, optional
Sprinkle chicken with 1 tablespoon fajita seasoning. In a large skillet over medium heat, cook chicken in 1 tablespoon oil for 6-8 minutes or until juices run clear. Meanwhile, cook pasta according to package directions.
Remove chicken and keep warm. In the same skillet, saute peppers and onion in remaining oil. Sprinkle with remaining fajita seasoning; stir until blended. Add the salsa, water and chicken; heat through.
Drain pasta; toss with chicken mixture. Sprinkle with cheese and cilantro. Serve with sour cream if desired.