Chicken Fajita Pasta

What you need:

    • 2 Tbsp. extra virgin olive oil
    • 2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces.
    • 3 Tbsp. fajita seasoning
    • 1 yellow onion, diced
    • 2 to 3 bell peppers of different colors, chopped
    • 4 cloves minced garlic
    • 2 cups chicken broth
    • 1/2 cup heavy cream
    • 1 can (10 oz) Rotel diced tomatoes
    • 8 oz. penne pasta
    • 1/2 tsp. salt

Directions:

    1. Heat 1 Tbsp. olive oil in a large skillet over medium high heat. Add chicken and season with half of the fajita seasoning. Cook until browned and fully cooked. Remove and set aside.
    2. Add 1 Tbsp. olive oil to skillet and add onion, peppers, and remaining fajita seasoning. Stir until veggies have softened.
    3. Turn heat to low and add garlic. Cook for 30 seconds or until fragrant and then set aside with chicken.
    4. Add broth, heavy cream, Rotel, penne, and salt into the skillet. Bring to a boil and then cover. Reduce heat to medium low and cook for 15 minutes until pasta is cooked al dente and most of the liquid is absorbed.
    5. Stir in chicken and veggies and let heat through for about 2 minutes.

Recipe from Kevin & Amanda

Posted on Fantastical Sharing of Recipes