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One Pot Chicken Fajita Pasta


  • 4 tablespoons olive oil divided
  • 2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons fajita seasoning or taco seasoning
  • 1 yellow onion diced
  • 1 yellow bell pepper sliced into 1 inch long strips
  • 1 green bell pepper sliced into 1 inch long strips
  • 1 red bell pepper sliced into 1 inch long strips
  • 4 cloves garlic minced
  • 2 cups chicken stock reduced-sodium
  • 1/2 cup heavy cream
  • 10 oz can diced tomatoes
  • 8 oz dried bow tie pasta
  • Kosher salt and black pepper to taste


  • Lime wedges
  • Sour cream
  • Sliced green onions
  • Chopped cilantro
One Pot Chicken Fajita Pasta


  • Add 2 tablespoons olive oil to a dutch oven or large, deep skillet and heat over medium-high heat.
  • Once the oil is simmering, add chicken pieces, sprinkle with half of the fajita seasoning and cook about 2 minutes. Turn over and cook on the other side for another 2 minutes, or until golden brown. Remove chicken to a plate and set aside.
  • Add the remaining 2 tablespoons of olive oil to the dutch oven and add the onion, bell peppers and remaining fajita seasoning. Cook, stirring occasionally, about 4-5 minutes just until softened.
  • 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, pasta, and season with some salt and black pepper. Use a wooden spoon to scrape the browned bits from the bottom of the pan and bring mixture to a boil. Once boiling, reduce heat to a low boil, cover, and cook about 10 minutes, stirring occasionally.
  • After 10 minutes, most of the cooking liquid should be absorbed. If it's not, cook another 3-5 minutes.
  • Add back the chicken and vegetables to the pot and stir to heat through.
  • Serve garnished with diced green onions, chopped cilantro, a squeeze of a lime wedge and a dollop of sour cream.

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