5 from 32 votes
Chicken Fajita Pasta
Chicken Fajita Pasta combines seasoned chicken strips with sautéed onions and bell peppers, then simmers in a sauce made from diced tomatoes, green chiles, marinara sauce, and milk. The cooked penne pasta is added to this mixture, blending Southwest-inspired flavors with a creamy pasta dish. The recipe balances smoky, mildly spicy notes with a smooth sauce and tender vegetables, creating a hearty meal.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
477 kcal
Course:
Main Course
Cuisine:
Tex-Mex
Ingredients
- 1 pound chicken breast boneless, skinless
- 2 tablespoons taco seasoning divided
- 2 tablespoons olive oil divided
- 1 onion thinly sliced
- 2-3 bell pepper thinly sliced
- 1 .5-ounce diced tomatoes canned
- 1 .5 ounce diced green chiles canned
- ½ cup marinara sauce
- ½ cup milk low-fat
- 8 ounces penne pasta
Instructions
- Cut the chicken into thin strips. Season with 1 tablespoon of taco seasoning.
- In a large deep skillet, heat 1 tablespoon olive oil over mediumhigh heat. Transfer the seasoned chicken to the skillet and cook until chicken is browned, about 4-5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil over and add the onions and bell peppers. Season with the remaining taco seasoning, and cook, stirring occasionally, until the veggies are slightly soften and become slightly charred.
- Keeping the vegetables in the skillet, add the diced tomatoes, green chiles, marinara sauce and milk. Mix together and simmer for 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and add to the skillet along with the cooked chicken.
- Stir to combine until heated through, about 2 minutes. Serve with grated parmesan cheese, if desired.
Cup of Yum
Notes
- Store leftovers in an airtight container; they stay good in the refrigerator for about three days.
- For dairy-free, substitute pasta water for milk when making the sauce.
- Use gluten-free pasta to make the dish gluten-free without altering other ingredients.
Nutrition Information
Calories
477kcal
(24%)
Carbohydrates
58g
(19%)
Protein
35g
(70%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
74mg
(25%)
Sodium
686mg
(29%)
Potassium
1087mg
(23%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
2365IU
(47%)
Vitamin C
103mg
(114%)
Calcium
112mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 477
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 35g | 70% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 74mg | 25% |
| Sodium | 686mg | 29% |
| Potassium | 1087mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 2365IU | 47% |
| Vitamin C | 103mg | 114% |
| Calcium | 112mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.