Skillet Chicken Fajita Pasta
Ingredients
Fajita Seasoning
-
2
teaspoons
chili powder
-
1
teaspoon
cumin
-
½
teaspoon
garlic powder
-
½
teaspoon
dried oregano
-
½
teaspoon
paprika or smoked paprika
Pasta
-
1
tablespoon
oil
-
1 ½
pounds
boneless skinless chicken breasts, cut into ½-inch strips or pieces
-
to taste
none
salt and pepper
-
2
medium
bell peppers, cored and diced
-
½
cup
chopped onion, white or yellow
-
2 ½
cups
chicken broth
-
2 ½
cups
milk, preferably not skim
-
1
15-ounce can
diced or petite-diced tomatoes, undrained
-
16
ounces
tube-shaped pasta
-
1 to 2
cups
shredded Monterey Jack cheese
-
optional
none
fresh limes, chopped chives, avocados for serving
Instructions
- Combine all fajita seasoning ingredients in a small bowl.
- Heat oil in a pot or deep skillet over medium heat until hot.
- Pat chicken dry, season with salt and pepper, and cook in a single layer until no longer pink, about 3-4 minutes. Remove chicken and set aside.
- Add bell peppers, onions, and some fajita seasoning to the pot. Cook until onions are translucent and peppers are crisp-tender.
- Return pot to heat, add broth, milk, and diced tomatoes, scraping up browned bits.
- Stir in pasta, salt, and remaining fajita seasoning. Bring to a simmer and cook until pasta is tender, about 12-15 minutes.
- Stir in chicken and veggies, then add cheese and stir until creamy.
- Squeeze fresh lime juice over the pasta and serve with chives and avocado if desired.
Nutrition Facts (estimated)
Servings
8
Calories
451
Total fat
12g
Total carbohydrates
52g
Total protein
33g
Sodium
495mg
Cholesterol
75mg
You might also like