One Pot Chicken Fajita Pasta Recipe By Tasty Food

ONE-PAN CHICKEN FAJITA RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
• Tear off a sheet of parchment paper, large enough to fold into a packet.
• Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
• Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
• Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
• Enjoy!

ONE-POT CHICKEN FAJITA PASTA

Steps:

• Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.
• In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.
• Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.
• When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes.
• Add minced garlic, and stir until fragrant and well combined, about 30 seconds.
• Remove from heat and transfer to the plate with the chicken.
• In the same skillet, add the broth, diced tomatoes and uncooked pasta. 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.
• Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.

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!

ONE POT CHICKEN FAJITA PASTA

Steps:

• In a large dutch oven or pot, heat oil over medium high heat. Add in chicken and taco seasoning. Stir until coated and lightly brown, about 3 minutes. Add in the bell pepper and onion and stir for another 3 minutes until softened.
• Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Pour in the water and bring to a boil. Add in the penne and cook according to package directions, about 9-10 minutes, until al dente.
• Remove from heat and stir in the cream cheese, cheddar, and salsa until melted. Let sit 3-4 minutes before serving.

ONE-POT CHICKEN FAJITA PENNE PASTA

Steps:

• Heat oil in a large pot over medium-high heat. Cook and stir chicken strips until browned and cooked through, 5 to 8 minutes. Remove with a slotted spoon to a bowl.
• Cook red, green, and yellow bell peppers, and sliced in the pot until peppers are tender and onions are translucent, 5 to 7 minutes. Transfer chicken back to the pot. Add chili powder, cumin, garlic powder, salt, and pepper. Stir to coat chicken and vegetables evenly with seasonings.
• Pour milk into the pot and stir in pasta. Bring to a simmer; cook until sauce thickens and pasta is tender yet firm to the bite, 10 to 12 minutes. Remove from heat.
• Stir Cheddar cheese into the pasta mixture until cheese is melted. Serve in bowls topped with sliced green onions.

ONE POT CHICKEN FAJITA PASTA

Steps:

• Add 1 1/2 tablespoons olive oil to dutch oven or 12" skillet and heat over MED HIGH heat. Add chicken, sprinkle with half of the fajita seasoning and cook about 2 minutes. Turn chicken pieces over (or give it a good stir) and cook the other side for another 1-2 minutes. Remove chicken to a plate and set aside.
• Add remaining 1 1/2 tablespoons olive oil to dutch oven and add in onions and peppers and remaining fajita seasoning. Cook, stirring occasionally, about 4-5 minutes, until softened and slightly charred. Add garlic, stir, and cook about 30 seconds, then remove vegetable mixture to the plate with the chicken and set aside.
• Pour in chicken stock, heavy cream, diced tomatoes and chiles, pasta, and a pinch of salt and black pepper. Use a wooden spoon to carefully loosen the browned bits from the bottom of the skillet and bring to a boil. Once boiling, reduce heat to a low boil (usually about a MED LOW heat should work), cover, and cook about 15 minutes, stirring occasionally.
• After 15 minutes, most of the cooking liquid should be absorbed. If it's not, cook another 3-5 minutes. Return the chicken and vegetables to the pot and stir to heat through.
• Serve garnished with diced green onions and minced fresh parsley or cilantro and with a squeeze of a lime wedge.

CHICKEN FAJITA PASTA

Steps:

• Slice the chicken into strips then cut into bite sized pieces.
• Sprinkle with half the fajita seasoning and set aside while you prepare the vegetables.
• Dice the peppers, jalapeno, and onion.
• Add oil to a heavy multi-use pot or dutch oven. Heat until shimmering.
• Add the chicken and saute until golden brown on all sides.
• Add in the diced vegetables and saute about 3 more minutes.
• Pour in the chicken stock and remaining fajita seasoning, cover, and bring to a boil.
• Add the pasta, cover, and turn the heat down to medium low.
• Simmer for 20 minutes or until the pasta is tender and the chicken is cooked through (160° on an insta-read thermometer. It will continue to cook to 165° as it stands.) Check once in awhile to make sure there is still liquid in the pan - do not let it go dry! Add more stock or a little water as needed.
• There should be just a little liquid in the bottom of the pan. If there seems to be too much take the cover off and simmer until the liquid is reduced.
• Stir in the cream. Depending on how much liquid you have in the pan you may need more than half a cup.
• Stir well then top with the grated cheese. Cover and turn off heat.
• Slice the lime in half. Slice half into several "half moons".
• Slice the green onions.
• Squeeze the half lime over the pasta dish.
• Arrange the remaining limes on top. Add a dollop of sour cream if you like.
• Serve hot.

CHICKEN FAJITA PASTA

Steps:

• Slice chicken breasts into thin strips or small pieces. Dab with paper towel to dry.
• Combine chili powder, salt, brown sugar and cumin. Sprinkle over chicken and toss to coat.
• Heat canola oil in a large skillet over medium heat. Brown chicken strips for roughly 2 minutes per side -- you may have to do this in two batches unless your skillet is very large.
• Add the peppers and onion to the chicken in the skillet. Toss and cook over medium heat for 3-4 minutes, until peppers are just starting to soften.
• Add chicken broth to the skillet and scrape the bottom with a wooden spoon to remove any bits that might have stuck on.
• Stir in the pasta and bring to a simmer over medium-high heat. Cover, reduce to medium heat and simmer for 10 minutes. Uncover and continue cooking for 5 minutes or until pasta is tender.
• Stir in cheese and salsa and allow to melt before serving.