Receta One Pan Chicken Fajita Pasta

by Gregs Kitchen

Here’s my one pan version of Chicken Fajita Pasta. (Link to Multi Cooker Version) I love all the flavors of fajitas made into a pasta dish.  There aren’t as many ingredients as you might think, but what few there are, they come together to form multiple layers of flavor. Ingredients 2 tablespoons olive oil 3 or 4 boneless, skinless chicken breasts – cubed 6 tablespoons taco/fajita seasoning (I use my Homemade Taco Seasoning mix) 1 large onion – petal cut 4 bell peppers cut/sliced (use red and green for more color in your dish) 5 cloves garlic, minced 2 cups  chicken stock (adds great taste to pasta, you could use all water) 2 cups water 3/4 cup heavy cream 1 (10-oz) can fire roasted diced tomatoes 1 (16-oz) box pasta (penne, bowtie or campenelle as I used) salt to taste Heat a very large pan on high and add olive oil. Cube your chicken breasts in about 1 inch squares.  Place in large bowl and then add 3 tablespoons of the taco seasoning.  Toss to evenly coat.  Now add the chicken and  cover to cook.  Leave the chicken untouched for 4-5 minutes to allow to brown.  Turn and cook another 4-5 minutes till cooked through. Leave lid off during second cooking to allow as much moisture to escape as possible.  Make sure your chicken is cooked through.  It will not cook further in pasta.  Adjust time accordingly due to temperature and cut size of chicken.  I like to let my chicken come to room temperature before cooking so it cooks quicker and more evenly. Remove chicken to a plate or bowl with a slotted spoon. Now add the peppers and onions to the pan, sprinkle with remaining taco seasoning and stir to coat. Reduce to Medium-High.  Cook for 2-3 minutes until softened.  As with the chicken, try not to stir much so you can get some browning on the veggies.  When the peppers/onions are almost done, add the garlic and cook an additional minute. Remove the peppers and onions from pan with slotted spoon and add to the chicken you’ve already cooked. Add the chicken stock, water, heavy cream and pasta to the pan and bring to boil.  Then cook 8-12 minutes to desired tenderness of pasta.  I prefer my a bit al dente.   Most of the liquid should have been absorbed at this point. Add back in the chicken, peppers and onions and mix well.  Allow to sit for 5-7 minutes and sauce will thicken somewhat. Taste and add salt as needed. 7 total views, 7 views today You may like these recipes too: Country Cooking Class GRANDMA’S MOLASSES COOKIES Spinach Artichoke Dip Butterscotch Creme Brulee Chunky Guacamole Pumpkin Spice Scones