One-Pot Chicken Fajita Pasta
User Reviews
4.9
One-Pot Chicken Fajita Pasta
Description
One-Pot Chicken Fajita Pasta features boneless chicken breast pieces seasoned with salt, cumin, paprika, chili powder, and garlic powder, quickly browned then set aside. Bell peppers and onions sauté with additional spices until soft. Garlic is added for brief cooking before returning the chicken to the pan.
Chicken broth, diced tomatoes with green chiles, and uncooked pasta are combined and brought to a boil, then simmered covered until the pasta is tender and most liquid absorbed. The final dish is creamy and spicy, with tender pasta and chicken accompanied by the sweetness of bell peppers and slight heat from seasoning.
The completed pasta is garnished with sour cream, diced scallions, chopped cilantro, and avocado, which add creaminess, freshness, and a cool contrast to the spices. This recipe showcases a flavorful, easy stovetop meal integrating fajita flavors with pasta.
Ingredients
- 2 tsp olive oil
- 1 lb boneless (skinless chicken breasts, cut into bite-sized pieces)
- 1 tsp kosher salt
- 1 1/2 tsp cumin ground
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 white onion sliced, large
- 1 red bell pepper sliced, large
- 1 bell pepper sliced, large, yellow
- 3 cloves garlic (minced)
- 2 cups chicken broth less-sodium
- 1 diced tomatoes and green chiles mild, 10-oz can Ro-Tel brand
- 7 oz pasta (use gluten-free pasta for GF)
- 1/2 cup sour cream light
- 1 scallion (diced)
- 2 tablespoons cilantro chopped
- 4 oz avocado from 1 small, diced
Instructions
- Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.
- In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.
- Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.
- When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes.
- Add minced garlic, and stir until fragrant and well combined, about 30 seconds.
- Remove from heat and transfer to the plate with the chicken.
- In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
- Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.
- Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 390kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 29g | 58% |
| Fat | 12g | 18% |
| Cholesterol | 76mg | 25% |
| Sodium | 754mg | 31% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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