Fajita Pasta Recipes

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ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY



One Pot Chicken Fajita Pasta Recipe by Tasty image

Here's what you need: oil, chicken breasts, red bell pepper, green bell pepper, yellow bell pepper, onion, salt, pepper, chili powder, cumin, garlic powder, milk, penne pasta, pepper jack cheese

Provided by Tasty

Categories     Dinner

Time 52m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons oil
3 chicken breasts, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon garlic powder
5 cups milk
4 cups penne pasta
1 cup pepper jack cheese, shredded

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!

Nutrition Facts : Calories 1265 calories, Carbohydrate 155 grams, Fat 35 grams, Fiber 8 grams, Protein 78 grams, Sugar 26 grams

CHICKEN FAJITA PASTA



Chicken Fajita Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 17

1 pound bucatini
2 tablespoons fajita seasoning
3 boneless, skinless chicken breasts (1 to 1 1/2 pounds), cut into cubes
2 tablespoons salted butter
2 tablespoons olive oil
3 cloves garlic, minced
1 red bell pepper, sliced
1 poblano pepper, sliced
1 small red onion, sliced
8 ounces cremini mushrooms, sliced
2 cups chicken stock
1/4 cup tequila
1 cup heavy cream
1 tablespoon adobo sauce, from canned chipotles
Kosher salt
4 Roma tomatoes, diced
1/4 cup chopped fresh cilantro

Steps:

  • Cook the pasta according to the package directions. Drain and set aside.
  • Sprinkle 1 tablespoon fajita seasoning over the chicken and toss to coat.
  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over a high heat. When the butter has melted and the oil is hot, add half of the chicken in a single layer. Allow the chicken to brown, about 1 minute, before turning and cooking for an additional minute. Remove to a plate with a slotted spoon. Add the remaining chicken and repeat.
  • Add the remaining tablespoon each butter and olive oil to the same skillet. When the butter has melted, add the garlic, peppers, onions and mushrooms, then cook, getting as much color on the vegetables as possible, for 1 minute. Remove the vegetables to a plate.
  • With the skillet still over high heat, add the chicken stock and tequila to deglaze; allow to cook for a couple of minutes. Reduce the heat to medium, then sprinkle the remaining tablespoon fajita seasoning into the sauce. Stir in the cream and adobo sauce. Allow to cook, stirring, until the sauce begins to thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed. (The sauce should have a good amount of heat to it.)
  • Finally, add the chicken and vegetables back to the skillet. Add the pasta and the tomatoes, then toss to combine. Cook for a couple more minutes until everything is heated through. Top with the chopped cilantro and chow down.

CHICKEN FAJITA PASTA



Chicken Fajita Pasta image

The flavor of fajitas shines through in this quick and easy pasta dish. A simple green salad completes the meal. -Stacy Myers, Wapakoneta, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cut into thin strips
2 tablespoons fajita seasoning mix, divided
2 tablespoons canola oil, divided
8 ounces uncooked penne pasta
1 each medium green, sweet red and yellow pepper, sliced
1 medium onion, sliced
1 jar (16 ounces) salsa
1/2 cup water
1/4 cup shredded cheddar cheese
1 tablespoon minced fresh cilantro
Sour cream, optional

Steps:

  • Sprinkle chicken with 1 tablespoon fajita seasoning. In a large skillet over medium heat, cook chicken in 1 tablespoon oil for 6-8 minutes or until juices run clear. Meanwhile, cook pasta according to package directions., Remove chicken and keep warm. In the same skillet, saute peppers and onion in remaining oil. Sprinkle with remaining fajita seasoning; stir until blended. Add the salsa, water and chicken; heat through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and cilantro. Serve with sour cream if desired.

Nutrition Facts : Calories 251 calories, Fat 7g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 519mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

CHICKEN FAJITA PASTA



Chicken Fajita Pasta image

Fajitas meet pasta in this one-skillet marriage. Creamy and packed with peppers and onions, the whole meal can be made in just 30 minutes! A tortilla chip topping adds some surprising (and welcome) crunch.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 tablespoon chili powder
1 teaspoon cumin
Kosher salt
2 tablespoons olive oil
1 pound boneless skinless chicken thighs (about 4), cut into 1/2-inch strips
3 medium red, green or yellow bell peppers, cut into 1/4-inch strips
1 small yellow onion, halved and thinly sliced
8 ounces penne (see Cook's Note)
6 ounces cream cheese, cubed
4 ounces pepper jack cheese, shredded
3/4 cup crushed tortilla chips
Pico de gallo and sour cream, for serving

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.

FAJITA PASTA BAKE RECIPE BY TASTY



Fajita Pasta Bake Recipe by Tasty image

Here's what you need: yellow bell pepper, green bell pepper, red bell pepper, mushroom, medium yellow onion, chili powder, paprika, garlic powder, cumin, salt, pepper, olive oil, penne pasta, sour cream, shredded pepper jack cheese, fresh parsley

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

1 yellow bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
2 ½ cups mushroom, sliced
1 medium yellow onion, diced
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
4 cups penne pasta, uncooked
1 ½ cups sour cream
3 cups shredded pepper jack cheese
fresh parsley, chopped. for garnish

Steps:

  • Preheat the oven to 400°F (200°C).
  • In a nonstick baking dish, add the bell peppers, mushrooms, and onion.
  • In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
  • Pour the olive oil and half of the spice mix over the vegetables and toss well to coat.
  • Bake the vegetables for about 30 minutes, stirring occasionally, until tender.
  • In a large pot of boiling water, cook the pasta according to the package instructions, until tender.
  • Drain the pasta, reserving about 1 cup (240 ml) of cooking water.
  • Return the drained pasta to the pot and add the roasted vegetables. Add the rest of the spice mix, the reserved pasta water, and the sour cream and mix to combine.
  • Transfer the pasta mixture to the baking dish used for roasting the vegetables and spread evenly. Sprinkle the cheese over the top.
  • Bake for about 15 minutes, until the cheese is golden brown.
  • Let cool for about 5 minutes, then serve. Garnish with parsley, if desired.
  • Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 98 grams, Fat 34 grams, Fiber 6 grams, Protein 31 grams, Sugar 9 grams

CHICKEN FAJITA PASTA BAKE



Chicken Fajita Pasta Bake image

I created this with ingredients I had in the pantry, and it turned into a family favorite!

Provided by Sharon M

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h7m

Yield 8

Number Of Ingredients 11

1 pound ziti pasta
1 tablespoon vegetable oil
1 onion, sliced
1 green bell pepper, sliced
1 pound boneless chicken breast, cubed
1 (16 ounce) jar salsa
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package taco seasoning
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (16 ounce) package shredded Cheddar cheese, divided

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
  • Heat oil in a skillet over medium heat; add onion and green pepper. Cook and stir until soft, 5 to 7 minutes; remove from skillet. Place chicken into the skillet; cook and stir until no longer pink, 7 to 10 minutes.
  • Combine salsa, cream cheese, and taco seasoning in a saucepan over low heat: cook until cream cheese is melted, about 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine ziti, chicken, salsa mixture, black beans, corn, and onion mixture in a large bowl. Add 8 ounces Cheddar cheese; mix until combined. Pour into a baking pan.
  • Bake in the preheated oven for 20 minutes. Remove from oven; top with remaining Cheddar cheese. Bake until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 835.9 calories, Carbohydrate 71.1 g, Cholesterol 152.7 mg, Fat 42.8 g, Fiber 7.9 g, Protein 43.1 g, SaturatedFat 25.1 g, Sodium 1501.2 mg, Sugar 6.8 g

FAJITA-STYLE PASTA



Fajita-style pasta image

Take the aromatic flavours of a classic Mexican fajita and combine with pasta for this easy, vibrant meal. It's an ideal Friday night dinner

Provided by Esther Clark

Categories     Dinner

Time 35m

Yield Serves 4-6

Number Of Ingredients 16

2 tbsp olive oil
2 large skinless chicken breasts, cut into strips
1 onion, thinly sliced
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 garlic clove, crushed
1⁄4 tsp chilli powder
1 heaped tsp sweet smoked paprika
1⁄2 tsp dried oregano
1 tsp ground coriander
1⁄2 tsp ground cumin
3 tbsp tomato purée
80ml double cream
350g penne or rigatoni pasta
1⁄2 small bunch of flat-leaf parsley, finely chopped
grated parmesan or cheddar, to serve

Steps:

  • Heat the oil in a large shallow casserole or frying pan. Add the chicken and fry for 5 mins over a medium heat until golden all over. Remove and set aside on a plate.
  • Put the onion and peppers in the same pan and fry over a medium heat for 8-10 mins. Add the garlic, dried herbs and spices and cook for 1 min. Add the tomato purée and cook for 2 mins. Return the chicken to the pan and pour in the cream, stirring to combine. Season to taste.
  • Cook the pasta following pack instructions, then drain and reserve 150ml of the cooking water. Add the pasta to the pan with 50ml of the water and stir everything together over the heat. Add a little more water to loosen if needed. Season to taste and stir through the parsley. Divide between six bowls and top with a little cheese and extra chopped parsley, if you like. This can be packed into a lunchbox and eaten cold, too.

Nutrition Facts : Calories 410 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium

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