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:
- 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.
- Add 1 Tbsp. olive oil to skillet and add onion, peppers, and remaining fajita seasoning. Stir until veggies have softened.
- Turn heat to low and add garlic. Cook for 30 seconds or until fragrant and then set aside with chicken.
- 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.
- Stir in chicken and veggies and let heat through for about 2 minutes.
Recipe from Kevin & Amanda
Posted on Fantastical Sharing of Recipes