One-Pot Fajita Chicken and Pasta
April 30, 2019 | b davis
I’m sure I’m not the only one, but when warmer weather hits, I start to crave Mexican food. It probably also has something to do with Cinco de Mayo being right around the corner. With the weather turning nice (although Mother Nature does seem to be going a little crazy right now) I want to be outside playing with the kids and not doing dishes. If you are like me, then this One Pot dish is a must try!
One-Pot Fajita Pasta and Chicken
- 2 teaspoons olive oil, divided
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 3 cloves minced garlic
- 2 cups less-sodium chicken broth
- 1 (10-oz) can Mild Ro-Tel Diced Tomatoes
- 7 oz pasta
- Sour cream
- Chopped cilantro
- Diced avocado
- Hot Sauce
- Season chicken with half of each of the following: seasoning salt, cumin, paprika, chili powder, and garlic powder.
- In a large, deep nonstick skillet, heat 1 teaspoon olive oil over high heat, add the chicken and cook all the way through, 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 bell peppers, remaining cumin, paprika, chili powder, garlic powder, and 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, Rotel 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.
- Serve and enjoy with your favorite toppings.
- My favorite toppings are nonfat Greek Yogurt, guacamole, salsa, and lots of hot sauce!
- Do not use a brand of pasta that requires draining and rinsing after you cook as you will not be draining liquid in this dish.
This recipe is amazing, but what’s not to like when Mexican and Pasta come together? Best part, there’s time to do the dishes while the meal cooks and plenty of daylight when I am all done to play outside.
Recipe adapted from https://www.skinnytaste.com/one-pot-chicken-fajita-pasta/