20-Minute, One-Pan Chicken Fajita Pasta

Name: 20-Minute, One-Pan Chicken Fajita Pasta
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 5 servings
Ingredients: 1 lb boneless skinless chicken breasts; 3 TB fajita seasoning; 4 TB olive oil; 1 medium onion; 2 bell peppers; 5 cloves fresh garlic; 2 ½ cups low sodium chicken broth; 1 can; 8 oz dry penne pasta; freshly ground black pepper

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
5 servings
Calories
420 kcal
Course
Dinner
Cuisine
Tex-Mex, Mexican-American Fusion

20-Minute, One-Pan Chicken Fajita Pasta

Iris Warren

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You can have a healthy, delicious, and fast meal with this 20-Minute, One-Pan Chicken Fajita Pasta. It's a scrumptious skillet meal that's made for busy weeknights!

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Ingredients

Servings

1 lb boneless skinless chicken breasts towel dried, and cut into bite-size portions
3 TB fajita seasoning homemade or store bought packet, divided in half
4 TB olive oil divided
1 medium onion yellow or red diced
2 bell peppers any colors seeded and diced
5 cloves fresh garlic minced
2 ½ cups low sodium chicken broth
1 can 10 oz fire-roasted tomatoes with juices
8 oz dry penne pasta
freshly ground black pepper to taste

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Instructions

In a large heavy pan (I use my nonstick) heat 2 TB oil over high heat until oil is hot. Add chicken and half the seasoning, tossing to coat well. Spread chicken in a single layer and let cook undisturbed for about 1 min, or until browned on bottom side. Flip chicken over and repeat until both sides are browned. Remove chicken to a large bowl and set aside.
Add remaining 2 TB oil to the pan over high heat. Once oil is hot, add the onions, bell peppers, and garlic, along with remaining half of seasoning. Stir well to coat; stir often and cook until veggies are tender, 2 min. Add veggies to the bowl of cooked chicken.
Add broth, tomatoes with all its juices, and dry pasta to the same pan. Bring liquid to a boil and immediately reduce to a low boil. Cover and let cook for 15 min. until pasta is al dente. Liquid should be mostly absorbed. When pasta is cooked, add chicken and veggies back to the same pan. Add freshly ground black pepper to taste. Stir to combine and heat through.

Notes

To make it super quick, you can use pre-diced or sliced onions and bells from the grocery store.2. Dehydrated minced garlic can be used to save time.3. If you prefer a kick, use a can of Ro-Tel tomatoes with green chilies in lieu of the fire-roasted tomatoes.

Nutrition Information

Show Details

Calories 420kcal (21%) Carbohydrates 42g (14%) Protein 28g (56%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.01g Cholesterol 58mg (19%) Sodium 269mg (11%) Potassium 683mg (20%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1659IU (33%) Vitamin C 65mg (72%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 420 kcal

% Daily Value*

Calories	420kcal	21%
Carbohydrates	42g	14%
Protein	28g	56%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.01g	1%
Cholesterol	58mg	19%
Sodium	269mg	11%
Potassium	683mg	15%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	1659IU	33%
Vitamin C	65mg	72%
Calcium	33mg	3%
Iron	2mg	11%