One-Pot Chicken Fajita Pasta
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 -6
Ingredients
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- Pinch of black pepper
- 1 1/2 pounds boneless (skinless chicken breast, cubed)
- 2 bell peppers (sliced)
- 1 sweet onion (sliced)
- 2 cloves garlic (minced)
- 8 ounces uncooked ziti or penne pasta
- 1 can (10 ounce diced fire roasted tomatoes and green chilies (like Ro-Tel))
- 2 cups chicken broth
- 3/4 cup heavy whipping cream
- 2 teaspoons chili powder*
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- Cilantro (green onion and or chopped avocado for serving, optional)
Instructions
- Heat oil in a large deep skillet over medium-high heat.
- Season chicken with salt and pepper and add to skillet.
- Cook chicken, stirring occasionally until cooked through.
- Add peppers, onion and garlic and cook until slightly tender, about 7 minutes.
- Stir in pasta, tomatoes, chicken broth, cream, chili powder, cumin, garlic powder and oregano.
- Bring mixture to a boil then cover and reduce to a simmer for about 15 minutes until pasta is tender.
- Remove from heat and stir.
- Season with salt and pepper to taste.
- Garnish with cilantro, green onion and/or chopped avocado
Notes
2 teaspoons of chili powder definitely give this a nice little kick and heat. If you are sensitive to that you may want to reduce the chili powder to 1 1/2 teaspoons and add more to the sauce once you stir it in if needed.