Chicken Fajita Pasta

I love a one skillet dinner that is quick to put together and FULL of great flavors!  This pasta dinner took no time to make, especially when I did a little prep in the morning.  For this recipe, I had the chicken and vegetables all chopped and ready to go.  Then when I got home from work, it was just a matter of getting everything cooked. Couldn’t be easier!

I used fajita seasoning and loved the flavor.  I’m sure taco seasoning would work too, but using the fajita seasoning really made the chicken & veggies taste like what I order at the Mexican restaurant!  I also had some grated Mexican cheese, “Queso Cotija”. in the fridge that I’d bought to try.  I got it at our local Walmart where all the other cheeses are sold.  It looks kind of like grated Parmesan.  I thought it gave a great touch to the already delicious pasta.

The family all gave this recipe a “thumbs up”.  Hurray for prep ahead, delicious, and everybody likes it dinners!  🙂

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Ingredients:

  • 2 tablespoons oil
  • 1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
  • 3 tablespoons fajita seasoning (you can use 1 package of taco seasoning if preferred)
  • 2 cups diced onion
  • 2 cups diced bell peppers
  • 3-4 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 8 ounces pasta (penne or bow tie are my favorites)
  • 1/2 teaspoon salt
  • Sprinkling of Queso Cotija (a white Mexican cheese)
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Directions:

 

Cut the chicken into bite-sized pieces.

Season with half of fajita seasoning.

In a 12-inch skillet, heat 1 tablespoon oil over high heat.

Brown the seasoned chicken in the hot oil, turning to sear both sides.

Remove the chicken to a plate and set aside.

Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, peppers, and remaining fajita seasoning.

Cook, stirring occasionally, until the veggies are slightly blackened.

Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds.

Remove the veggies to the plate with the chicken.

In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt.

Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.

Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.

Recipe slightly adapted from KevinandAmanda