Chicken Fajita Penne Pasta
Recipes Chicken Main Dish Mexican Pasta Quick and Easy
Description
One pot meals are the best for busy households for crazy weeknight dinners. This pasta and chicken dish is loaded with chicken, fresh vegetables, Ro-Tel tomatoes and a spicy cream sauce. Serve with a side salad and garlic bread, if desired.
Ingredients
2 T. olive oil, divided
1 lb. boneless, skinless chicken breasts
1 envelope (3 T.) taco or fajita seasoning
2 c. diced onion (from 1 whole onion)
2 c. diced bell peppers (2-3 bell peppers, any color)
3-4 cloves garlic, minced
2 c. low-sodium chicken stock/broth
1/2 c. heavy cream
10 oz. can Ro-Tel diced tomatoes and green chiles
8 oz. (3 c.) penne pasta, uncooked
1/2 t. salt
Directions
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Cut chicken into bite-sized pieces; season with half of taco seasoning.
In a 12 inch skillet, heat 1 T. olive oil over high heat; when very hot, carefully add chicken in a single layer; cook without stirring until one side is seared and browned, about 1-2 minutes. Flip chicken; cook until browned. Transfer chicken to a plate; set aside.
Add remaining 1 T. olive oil to the skillet with heat still on high. When oil is very hot, add onions, bell peppers and remaining taco seasoning; cook, stirring occasionally, until vegetables are slightly blackened. Turn heat to low; add minced garlic; stir until fragrant and well combined, about 30 seconds; transfer vegetables to the plate with the chicken.
In the same skillet, add stock/broth, heavy cream, tomatoes, uncooked pasta and salt. Stir to combine; bring to a boil; cover; reduce heat to medium-low; cook 15 minutes until pasta is tender and liquid is mostly absorbed. Add chicken and vegetables back into the skillet; stir to combine until heated through, about 2 minutes.
Serve with garlic bread, if desired.
4 servings.