Chicken Fajita Pasta
This Chicken Fajita Pasta, prepared with tender veggies and juicy chicken, makes the perfect dinner for family night or a casual get-together with friends.
Servings: 4
Ingredients
- 1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 2 teaspoons fajita seasoning, homemade or store bought
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 4 tablespoons olive oil, divided
- 1 small red onion, diced
- 2 to 3 small bell peppers, red, yellow, or green, diced
- 2 cups low sodium chicken broth
- 1 can (14.5-ounces) diced tomatoes, with juices
- 6 ounces dry penne pasta
- fresh basil for garnish
- parmesan cheese for garnish
Instructions
- In a small bowl, mix together the fajita seasoning, sea salt and black pepper. Coat the chicken pieces with the seasoning mixture and set aside.
- Heat 2 tablespoons of olive oil in a large high-sided pan set over medium-high heat.
- Once hot, add the chicken and cook for about 5 to 6 minutes or until cooked through and golden brown; stir occasionally. Remove chicken from the pan and transfer to a plate. Set aside.
- In the same pan heat up the remaining olive oil. Then stir in the diced onion and bell peppers and cook for 4 to 5 minutes, until the vegetables are tender. Remove from heat and add the veggies to the plate with cooked chicken.
- In the same pan add the chicken broth, crushed tomatoes with their juices, and dry penne pasta. Bring the mixture to a boil, then reduce the heat to medium and cover with the lid. Let the pasta cook for 13 to 15 minutes, or until it is al dente and the liquid has mostly been absorbed.
- Return the cooked chicken and vegetables to the skillet. Stir to combine.
- Serve the pasta hot, garnished with parmesan and fresh basil, if desired.
Notes
- Storage: Store the chicken fajita pasta in airtight containers or food storage bags, and place in the fridge for two to four days.
- Pasta: You can use any type of pasta that you like in this recipe. Penne is a good choice because it holds up well to the sauce, chicken, and veggies, but you can also use spaghetti, fettuccine, elbows, rotini, or any other type of pasta that you have on hand.
- Add Heat: If you prefer a spicier dish, you can add some diced jalapeños or red pepper flakes to the skillet with the vegetables.
- Add Cream: For a creamy pasta dish, try adding half a cup or so of heavy cream to the pasta as it finishes cooking.
Nutrition
Calories: 533kcal | Carbohydrates: 42g | Protein: 46g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 834mg | Potassium: 1141mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1336IU | Vitamin C: 61mg | Calcium: 65mg | Iron: 3mg
