This Chicken Fajita Pasta is a quick and easy weeknight meal. And there’s minimal clean-up since everything cooks in one pot.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
2 Tbsp olive oil, divided
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
3 Tbsp fajita seasoning (you can also use taco seasoning)
2-3 bell peppers (any variety), sliced into thin strips
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
2 cups reduced sodium chicken broth
1/2 cup heavy cream
8 oz dried penne pasta (or other short cut pasta)
1 cup shredded Monterey Jack Cheese
cilantro, avocado, diced tomatoes, for garnish (optional)
In a large skillet, add 1 Tbsp olive oil over medium-high heat. Once hot, add chicken in a single layer and season with half of the fajita seasoning. Cook 1-2 minutes on each side until golden brown, cooked through and no longer pink, remove and set aside in a large bowl.
In the same skillet, add the remaining tablespoon of olive oil. When oil is hot, add peppers and onions and season with the remaining fajita seasoning. Cook, stirring occasionally, about 4-5 minutes until the onions are translucent and the veggies are softened and slightly charred.
Add the garlic, stir until fragrant, about 1 minute.
Remove peppers, onions and garlic and set aside in the bowl with the chicken.
In the same skillet, add the diced tomatoes, chicken broth, heavy cream and uncooked pasta, stir to combine. Bring to a boil, then reduce heat to simmer. Cover and cook for about 15 minutes, stirring occasionally, until pasta is al dente and most of the liquid has absorbed. Add the chicken and pepper mixture back in the pan and mix until well combined. Add Monterey Jack cheese and stir until it’s melted. Serve garnished with cilantro, avocado or diced tomatoes, if desired.
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