One-Pot Chicken Fajita Pasta
Ingredients
-
2
tsp
olive oil
-
1
lb
boneless, skinless chicken breasts, cut into bite-sized pieces
-
1
tsp
kosher salt
-
1½
tsp
ground cumin
-
1
tsp
paprika
-
½
tsp
chili powder
-
½
tsp
garlic powder
-
1
large
white onion, sliced
-
1
large
red bell pepper, sliced
-
1
large
yellow bell pepper, sliced
-
3
cloves
garlic, minced
-
2
cups
less-sodium chicken broth
-
1
10-oz can
Mild Ro-Tel Diced Tomatoes & Green Chiles
-
7
oz
pasta
-
½
cup
light sour cream
-
1
scallion, diced
-
2
tbsp
chopped cilantro
-
4
oz
diced avocado
Instructions
- Season chicken with salt, cumin, paprika, chili powder, and garlic powder.
- In a large skillet, heat olive oil over high heat and cook the chicken until browned, then set aside.
- Reduce heat to medium and add more olive oil, then cook onions and bell peppers with remaining spices until soft.
- Add minced garlic and cook until fragrant.
- Combine the broth, diced tomatoes, and uncooked pasta in the skillet and bring to a boil.
- Cover and reduce heat, cooking until the pasta is tender and liquid is mostly absorbed.
- Return the chicken and veggies to the skillet and stir until heated through.
- Mix in sour cream and top with scallions, cilantro, and avocado before serving.
Nutrition Facts (estimated)
Servings
5
Calories
390
Total fat
12g
Total carbohydrates
43g
Total protein
29g
Sodium
754mg
Cholesterol
76mg
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