CHICKEN FAJITAS

Position multipurpose blade in work bowl. With processor running, add garlic, jalapeno, and lime peel, if desired, through small feed tube. Process until finely chopped, about 5 seconds. Add lime juice, oil, and chili powder. Process until mixed, about 5 seconds.

Exchange multipurpose blade for 4 mm slicing disc in work bowl. Add chicken. Process to slice. Remove to shallow dish or large resealable food storage plastic bag; coat chicken with marinade. Refrigerate for 1 hour.

Meanwhile, wash processor. Position 4 mm slicing disc in work bowl. Add bell peppers and onion. Process to slice.

Heat large skillet over medium-high heat. Add chicken mixture. Cook 3 to 6 minutes, or until chicken is no longer pink, stirring occasionally. With slotted spoon, remove from skillet and keep warm. Add peppers and onions to juices in skillet. Cook 3 to 4 minutes, or until crisp-tender, stirring occasionally. Serve chicken and vegetables in tortillas. Top with sour cream, if desired.

Yield: 6 servings.

Per Serving: About 360 cal, 25 g pro, 34 g carb, 14 g total fat, 3 g sat fat, 55 mg chol, 290 mg sod.

2 cloves garlic

1jalapeno pepper, cut into quarters and seeded

1(12 -inch) strip lime peel, if desired

14

cup fresh lime juice

 

2

tablespoons vegetable oil

ECIPES

1

package (114 lb) boneless

1–112

teaspoons chili powder

 

 

skinless chicken breast halves,

R

 

ROCESSORP

 

frozen for 1 to 112 hours

 

 

1

medium red bell pepper, cut

 

 

into halves lengthwise

 

 

and seeded

OODF

1

medium green bell pepper,

 

 

cut into halves lengthwise

 

 

and seeded

 

1

large onion, cut into

 

 

halves lengthwise

 

6(7 to 9-inch) flour tortillas, heated according to package

Sour cream, if desired

69

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KitchenAid KPFP850, KFP1642CA manual Chicken Fajitas, Ecipes

KPFP850, KFP1642CA specifications

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