Creamy Chicken Fajita Pasta
This Chicken Fajita pasta is a perfect marriage between Italian and Mexican Cuisine. Pasta in a delicious creamy Fajita Sauce, Chicken, Onion and peppers. Perfect one-pot dinner recipe that comes together in 30 minutes.
Servings 4 Servings
- 1 pound Dry Penne Pasta
- 2 tablespoon Oil
- 1 tablespoon Butter
- 1 pound Chicken Breast cut into strips
- 1 large Onion Sliced
- 2 cups Peppers (Red/Yellow/Green)
- 1 can Tomatoes 14 oz
- 1 tablespoon Garlic minced
- 3 tablespoon Fajita seasoning
- 2 cups Chicken Stock
- 1/2 cup Cream
Heat 1 tablespoon oil in a dutch oven/pan big enough to cook pasta.
Add Chicken, 1 tablespoon of Fajita seasoning. Stir fry for 3-4 minutes on medium-high heat until the chicken is no longer pink and light brown bits start appearing.
Remove chicken from the pan, keep it covered.
To the same pot add rest of the oil, butter. Stir in sliced onion and peppers. Cook 2-3 minutes until the veggies have softened a bit.
Add minced garlic, fajita seasoning and paprika. Mix and cook for a minute.
Remove onion and pepper mixture from the pot and keep aside.
To the same pot add Stock, tomatoes and season with salt. Let it come to a boil.
Add dried pasts to the pot. Cover and let it cook. It should take 10-15 minutes.
When almost 3/4th of the liquid is absorbed and the pasta is almost cooked, add cream, Chicken and Onion pepper mixture back to the pot. Mix everything well.
Add shredded cheese to the pan and gently mix everything well.
Serving: 1Serving | Calories: 816kcal | Carbohydrates: 97g | Protein: 44g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 124mg | Sodium: 350mg | Potassium: 1006mg | Fiber: 6g | Sugar: 8g | Vitamin A: 834IU | Vitamin C: 65mg | Calcium: 72mg | Iron: 2mg