One Skillet Chicken Fajita Pasta Recipes

SKILLET CHICKEN FAJITA PASTA

Steps:

• Combine all of the fajita seasoning ingredients in a small bowl.
• In a pot or deep skillet, heat the oil over medium heat until rippling and hot. Pat the chicken pieces dry with paper towels, season lightly with salt and pepper and add in a single layer to the pot. Sprinkle with 1 teaspoon of the fajita seasoning mixture and cook, stirring often, until no longer pink in the center, 3-4 minutes. Remove the chicken to a plate/dish and set aside.
• To the pot, add the peppers, onions, and 1 teaspoon of the fajita seasoning mixture. Add another teaspoon or so of oil if the pot is really dry so the veggies don't burn. Cook, stirring occasionally, until the onions are translucent and the peppers are crisp-tender. Scrape the mixture onto the plate with the chicken.
• Return the pot to the heat and add the broth, milk and diced tomatoes, scraping up any browned bits from the bottom of the pot. Stir in the pasta, 1 teaspoon salt, and the remaining fajita seasoning. Bring the mixture to a simmer, and cook, stirring occasionally to make sure the pasta isn't sticking, until the pasta is tender, 12-15 minutes (depending on the brand/type/shape of pasta). It's ok if there is a bit of liquid remaining, it will absorb as the pasta cools and sets up a bit.
• Stir in the chicken and veggies and heat through. Add the cheese and stir until creamy and combined. Squeeze half (or two halves) of a fresh lime over the pasta and stir (optional, but so very delicious). Season to taste with additional salt and pepper, if needed.
• Serve with chopped fresh chives, lime wedges and sliced avocados, if desired. The pasta will thicken as it cools.

ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat
• Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
• Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
• Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
• Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
• Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
• Add the cheese and mix until melted.
• Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
• Enjoy!

CHICKEN FAJITA PASTA

Steps:

• Heat the broiler to high. Combine the chili powder, cumin and 1 tablespoon salt in a small bowl.
• Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes.
• Add the pasta and 2 1/2 cups water to the skillet and bring to a boil over medium-high heat. Once it comes to a boil, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, 14 to 16 minutes. Remove from the heat and stir in the cream cheese until melted. Sprinkle the pepper jack and crushed chips over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.

ONE-SKILLET CHICKEN FAJITA PASTA

Steps:

• Cook macaroni according to package directions for al dente., Meanwhile, heat 1 tablespoon oil in a large skillet oven over medium-high heat. Add chicken and 4-1/2 teaspoons fajita seasoning; cook and stir until no longer pink, 5-7 minutes. Remove chicken and keep warm., Heat remaining 1 tablespoon oil in skillet. Add onion, green pepper and remaining 4-1/2 teaspoons fajita seasoning. Cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from pan., In the same skillet, add broth, diced tomatoes, green chiles, cream and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Return macaroni, chicken and vegetables to skillet; heat through. Sprinkle with cheese.

EASY CHICKEN FAJITAS

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
• Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
• Serve chicken and vegetables on tortillas.