Chicken Fajita Penne Pasta
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.