One Pot Ground Chicken Fajita Pasta
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
337 kcal
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Course
Main Course
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Cuisine
Tex-Mex
One Pot Ground Chicken Fajita Pasta
Description
The recipe starts with browning ground chicken in a large skillet along with diced yellow onion, red and yellow bell peppers, and minced garlic. The mixture is seasoned with chili powder, smoked paprika, cumin, kosher salt, and black pepper, cooking until the chicken is fully done and vegetables soften.
Tomato sauce, chicken stock, and uncooked dried pasta are added and combined. The ingredients simmer until the pasta absorbs the liquid and is tender, usually about 10 minutes. The sauce thickens into a creamy consistency during this time, making the dish cohesive and saucy without needing extra steps.
After cooking, sour cream and chopped cilantro are stirred in to add creaminess and fresh herbal flavor. Finally, a layer of shredded Mexican blend cheese is added and allowed to melt from the residual heat, optionally finished under a broiler if using an oven-safe dish.
This dish combines the flavors of chicken fajitas with pasta in a practical one-pot format. The blend of spices balances warmth and smokiness, while the dairy elements round out the sauce. It serves as a convenient, stand-alone dinner with protein, vegetables, and carbohydrates in one skillet.
Ingredients
- 1 pound ground chicken lean
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 cloves garlic minced
- 2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 15 ounces tomato sauce
- 1-1/4 cup chicken stock
- 8 ounces dried pasta
- 1/4 cup sour cream
- 1/4 cup cilantro minced
- 1/2 cup Mexican blend cheese shredded
Instructions
- In a large 12 inch high sided skillet add 1 tablespoon olive oil and set over medium heat.
- When the oil is hot add in the ground chicken, yellow onion, bell peppers, garlic, chili powder, smoked paprika, cumin, kosher salt, and black pepper.
- Cook until the meat is fully cooked and no longer pink and the vegetables have started to soften.
- Pour in the tomato sauce, chicken stock, and the dried pasta. Stir to combine.
- Let the mixture simmer for about 10 minutes or until the past is fully cooked. If the mixture cooks down too much before the pasta is fully cooked add a little more stock.
- After the pasta is fully cooked the mixture should be creamy but thick. Stir in the sour cream and cilantro.
- Top with cheese and let the warmth of the pasta melt the cheese.
- Optional - Melt the cheese under an oven broiler if in an oven safe dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 6servings | |
| Calories | 337kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 77mg | 26% |
| Sodium | 487mg | 20% |
| Potassium | 858mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1410IU | 28% |
| Vitamin C | 69mg | 77% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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