Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
1/2 cup fresh squeezed lime juice
3 cloves garlic, finely minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon Garlic Chili Pepper Sauce
1 teaspoon salt
1 lb boneless skinless chicken breast -- cut into thin strips
2 tablespoons extra virgin olive oil
1 large onion, cut into crescents
3 bell peppers; 1 red, 1 green, 1 yellow, sliced
1/2 cup chicken broth
3 plum tomatoes, optional
1/2 cup nonfat sour cream, optional

Directions

1.	Put a large pot of salted water on to boil.
2.	In a medium size bowl, combine lime juice, garlic, chili powder, cumin, Garlic Chili Pepper Sauce, salt and chicken. Mix well. Set aside to marinate.
3.	In a large nonstick skillet heat olive oil over medium high heat. Sauté onions for 2 minutes.
4.	Add peppers. Continue to sauté until vegetables are tender crisp and slightly blackened. Remove from pan and set aside.
5.	In the same pan, add the chicken with the marinade and the chicken broth. Sauté until the chicken is cooked through and tender, making sure the marinade comes to a full boil as you sauté.
6.	Meanwhile, boil pasta according to directions on box. Drain and add to skillet.
7.	Add reserved vegetables and mix until heated through.
8.	Garnish with fresh chopped tomatoes and sour cream if desired. Serve.