Chicken Fajita Pasta Food

CHICKEN FAJITA PASTA BAKE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
• Heat oil in a skillet over medium heat; add onion and green pepper. Cook and stir until soft, 5 to 7 minutes; remove from skillet. Place chicken into the skillet; cook and stir until no longer pink, 7 to 10 minutes.
• Combine salsa, cream cheese, and taco seasoning in a saucepan over low heat: cook until cream cheese is melted, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine ziti, chicken, salsa mixture, black beans, corn, and onion mixture in a large bowl. Add 8 ounces Cheddar cheese; mix until combined. Pour into a baking pan.
• Bake in the preheated oven for 20 minutes. Remove from oven; top with remaining Cheddar cheese. Bake until cheese is melted, about 10 minutes.

ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat
• Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
• Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
• Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
• Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
• Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
• Add the cheese and mix until melted.
• Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
• Enjoy!

CHICKEN FAJITA PASTA

Steps:

• Take the cream cheese out of the fridge at least 30 minutes prior to starting the recipe so it has a chance to soften up. You can also microwave it for 20 seconds or so.
• Boil a salted pot of water for the pasta and cook it al dente according to package directions.
• Meanwhile, add the oil to a deep skillet over medium-high heat. Sauté the onion and peppers for about 5 minutes, stirring fairly often. I like the veggies tender-crisp, but you can cook them for a bit longer if you wish.
• Reduce the heat to medium-low and stir in the Rotel, chicken broth, fajita seasoning, and cream cheese. The cornstarch in the fajita seasoning will thicken the sauce quickly (see note). Stir until the cream cheese has dissolved.
• Add the cooked chicken in and let it warm through. If the sauce gets too thick, you can always thin it it out with some of the hot pasta water prior to draining it. Drain the pasta and toss with the sauce. Season with salt & pepper if needed and serve immediately.

SKILLET CHICKEN FAJITA PASTA

Steps:

• Combine all of the fajita seasoning ingredients in a small bowl.
• In a pot or deep skillet, heat the oil over medium heat until rippling and hot. Pat the chicken pieces dry with paper towels, season lightly with salt and pepper and add in a single layer to the pot. Sprinkle with 1 teaspoon of the fajita seasoning mixture and cook, stirring often, until no longer pink in the center, 3-4 minutes. Remove the chicken to a plate/dish and set aside.
• To the pot, add the peppers, onions, and 1 teaspoon of the fajita seasoning mixture. Add another teaspoon or so of oil if the pot is really dry so the veggies don't burn. Cook, stirring occasionally, until the onions are translucent and the peppers are crisp-tender. Scrape the mixture onto the plate with the chicken.
• Return the pot to the heat and add the broth, milk and diced tomatoes, scraping up any browned bits from the bottom of the pot. Stir in the pasta, 1 teaspoon salt, and the remaining fajita seasoning. Bring the mixture to a simmer, and cook, stirring occasionally to make sure the pasta isn't sticking, until the pasta is tender, 12-15 minutes (depending on the brand/type/shape of pasta). It's ok if there is a bit of liquid remaining, it will absorb as the pasta cools and sets up a bit.
• Stir in the chicken and veggies and heat through. Add the cheese and stir until creamy and combined. Squeeze half (or two halves) of a fresh lime over the pasta and stir (optional, but so very delicious). Season to taste with additional salt and pepper, if needed.
• Serve with chopped fresh chives, lime wedges and sliced avocados, if desired. The pasta will thicken as it cools.

CREAMY CHICKEN FAJITA PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions (al-dente), don't forget to season with salt.
• Heat a large heavy-duty pan or pot to medium/ high heat. Add oil and chicken breast pieces to pan. Sprinkle chicken with fajita seasoning. Cook for 5 minutes or until chicken is browned and cooked through.
• Add bell peppers, onion, and garlic to pan. Stir for 2-3 minutes or until onion is tender.
• Add pasta, half & half and cooked pasta to pan. Stir and simmer for 5 minutes or until cheese is fully melted and all the flavors are combined.
• Top with fresh minced cilantro, serve immediately.

ONE-SKILLET CHICKEN FAJITA PASTA

Steps:

• Cook macaroni according to package directions for al dente., Meanwhile, heat 1 tablespoon oil in a large skillet oven over medium-high heat. Add chicken and 4-1/2 teaspoons fajita seasoning; cook and stir until no longer pink, 5-7 minutes. Remove chicken and keep warm., Heat remaining 1 tablespoon oil in skillet. Add onion, green pepper and remaining 4-1/2 teaspoons fajita seasoning. Cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from pan., In the same skillet, add broth, diced tomatoes, green chiles, cream and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Return macaroni, chicken and vegetables to skillet; heat through. Sprinkle with cheese.

CHICKEN FAJITA PASTA | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Cook the pasta as per the instructions on the packet. In a pestle and mortar, mix the cumin, coriander, chilli flakes, garlic salt and chilli powder until thoroughly combined.
• Spray a pan with low calorie cooking spray and cook the sliced chicken for 5 minutes. Add the spice mix and tomato puree and cook for 3 minutes.
• Add the sliced peppers and onions, along with 200ml of water and mix well. Leave to cook for 10 minutes until the chicken is cooked through and the peppers and onions have just started to soften.
• Drain the pasta and combine with the chicken fajita mix. Serve with a dollop of fat free yoghurt, or a different topping of your choice!

CREAMY CHICKEN FAJITA PASTA

Steps:

• Heat 1 tablespoon oil in a dutch oven/pan big enough to cook pasta.
• Add Chicken, 1 tablespoon of Fajita seasoning. Stir fry for 3-4 minutes on medium-high heat until the chicken is no longer pink and light brown bits start appearing.
• Remove chicken from the pan, keep it covered.
• To the same pot add rest of the oil, butter. Stir in sliced onion and peppers. Cook 2-3 minutes until the veggies have softened a bit.
• Add minced garlic, fajita seasoning and paprika. Mix and cook for a minute.
• Remove onion and pepper mixture from the pot and keep aside.
• To the same pot add Stock, tomatoes and season with salt. Let it come to a boil.
• Add dried pasts to the pot. Cover and let it cook. It should take 10-15 minutes.
• When almost 3/4th of the liquid is absorbed and the pasta is almost cooked, add cream, Chicken and Onion pepper mixture back to the pot. Mix everything well.
• Add shredded cheese to the pan and gently mix everything well.
• Serve hot.

FAJITA-STYLE PASTA

Steps:

• Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until golden all over. Remove and set aside on a plate.
• Put the onion and peppers in the same pan and fry over a medium heat for 8-10 mins. Add the garlic, dried herbs and spices and cook for 1 min. Add the tomato purée and cook for 2 mins. Return the chicken to the pan and pour in the cream, stirring to combine. Season to taste.
• Cook the pasta following pack instructions, then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through the parsley. Divide between six bowls and top with a little cheese and extra chopped parsley, if you like. This can be packed into a lunchbox and eaten cold, too.

CHICKEN FAJITA PASTA

Steps:

• Sprinkle chicken with 1 tablespoon fajita seasoning. In a large skillet over medium heat, cook chicken in 1 tablespoon oil for 6-8 minutes or until juices run clear. Meanwhile, cook pasta according to package directions., Remove chicken and keep warm. In the same skillet, saute peppers and onion in remaining oil. Sprinkle with remaining fajita seasoning; stir until blended. Add the salsa, water and chicken; heat through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and cilantro. Serve with sour cream if desired.

CHICKEN FAJITA PASTA

Steps:

• Prepare pasta according to package directions. set aside and keep warm.
• Cut chicken into strips, coat with taco seasoning.
• Cut onion and bell pepper into strips.
• Heat 1 tbsp oil in a large nonstick pan, over medium high heat. Add chicken, and cook through. Remove chicken and keep warm.
• If needed, add remaining oil to pan. Add onion and peppers, cook until slightly softened.
• Portion pasta onto plates, top with chicken, peppers and onions.
• Sprinkle each serving with cheese, top with salsa, sour cream, and guacamole, garnish with lime wedges, cilantro, and chips.

CHICKEN FAJITA PASTA

Steps:

• Cook the pasta according to the package directions. Drain and set aside.
• Sprinkle 1 tablespoon fajita seasoning over the chicken and toss to coat.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over a high heat. When the butter has melted and the oil is hot, add half of the chicken in a single layer. Allow the chicken to brown, about 1 minute, before turning and cooking for an additional minute. Remove to a plate with a slotted spoon. Add the remaining chicken and repeat.
• Add the remaining tablespoon each butter and olive oil to the same skillet. When the butter has melted, add the garlic, peppers, onions and mushrooms, then cook, getting as much color on the vegetables as possible, for 1 minute. Remove the vegetables to a plate.
• With the skillet still over high heat, add the chicken stock and tequila to deglaze; allow to cook for a couple of minutes. Reduce the heat to medium, then sprinkle the remaining tablespoon fajita seasoning into the sauce. Stir in the cream and adobo sauce. Allow to cook, stirring, until the sauce begins to thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed. (The sauce should have a good amount of heat to it.)
• Finally, add the chicken and vegetables back to the skillet. Add the pasta and the tomatoes, then toss to combine. Cook for a couple more minutes until everything is heated through. Top with the chopped cilantro and chow down.

CHICKEN FAJITA PASTA

Steps:

• Heat the broiler to high. Combine the chili powder, cumin and 1 tablespoon salt in a small bowl.
• Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes.
• Add the pasta and 2 1/2 cups water to the skillet and bring to a boil over medium-high heat. Once it comes to a boil, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, 14 to 16 minutes. Remove from the heat and stir in the cream cheese until melted. Sprinkle the pepper jack and crushed chips over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.

CHICKEN FAJITA PASTA

Steps:

• Slice chicken into bite size pieces. Thin slice bell peppers and onion. Also mince garlic and set aside.
• Bring a pot of water to boil. Season with salt. Add pasta until al dente according to package directions.
• Heat a wide large sauté pan on medium heat. Add oil. Season diced chicken with half of fajita seasoning and generous two pinch of the salt. Add seasoned chicken into the pan. Cook stirring few times until chicken is no longer pink and starts to develop some color (3-4 minutes)
• Add minced garlic, oregano, onion, and bell peppers. Sprinkle a pinch of salt on veggies and remaining fajita seasoning. Sauté with chicken and seasonings for 2 minutes. Stir often and don't let garlic burn.
• Add drained roasted tomatoes, lime juice, and chicken stock. Simmer until liquid thickens and chicken is fully cooked. (about 3-4 minutes) Now, mix in cream. simmer until cream starts to thicken slightly (1-2 minutes), then take off heat. Add butter. Stir to combine.
• Add drained cooked pasta into the pan with Fajita Sauce. Mix well. Taste and adjust salt/lime juice. Garnish with fresh herbs. Serve while hot. Enjoy!

CHICKEN FAJITA PASTA

Steps:

• Heat oil in a large pot over high heat
• Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
• Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
• Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
• Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
• Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
• Add the cheese and mix until melted.
• Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
• Enjoy!