ONE-POT CHICKEN FAJITA PASTA
A Mexican-inspired pasta dish... Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!
Provided by Gina
Categories Dinner
Time 30m
Number Of Ingredients 18
Steps:
- Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.
- In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.
- Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.
- When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes.
- Add minced garlic, and stir until fragrant and well combined, about 30 seconds.
- Remove from heat and transfer to the plate with the chicken.
- In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
- Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.
- Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 390 kcal, Carbohydrate 43 g, Protein 29 g, Fat 12 g, Cholesterol 76 mg, Sodium 754 mg, Fiber 6 g, Sugar 4 g
FAJITA PASTA | WEIGHT WATCHERS
This tasty Fajita Pasta is just 6 SmartPoints per serving on Weight Watchers Freestyle / Flex plan.
Provided by Marianne
Categories dinner Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Cook the pasta in a large saucepan according to the packet instructions and once cooked, drain thoroughly.
- Whilst the pasta is cooking, thinly slice the chicken, sprinkle over the fajita mix and toss so that all of the chicken is covered in the spices. Set aside.
- Thinly slice the peppers and onions.
- Heat a large non stick frying pan over a high heat with 10 sprays of no calorie oil. Add the seasoned chicken strips and cook for 1 - 2 minutes, stirring all the time until they start to colour. Add the onions and peppers and stir continuously over a high heat for 5 - 7 minutes until all the ingredients are brown.
- If the fajita mix starts sticking to the bottom of the pan, add a couple of tablespoons of water and scrape with a wooden spoon (so that it doesn't continue to cook and burn). You want the fajita mix to have a bit of a charred look but you do not want it to burn!
- Check that the chicken is thoroughly cooked through by cutting the biggest piece that you can find in half and checking the inside.
- Take off the heat, add 1 tablespoon of water and give the mix a final stir before adding it to the cooked pasta. Return the pan to the heat and warm through.
Nutrition Facts : Calories 334 kcal, Carbohydrate 51 g, Protein 21 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 36 mg, Sodium 76 mg, Fiber 4 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
CHICKEN FAJITA PASTA | SLIMMING & WEIGHT WATCHERS FRIENDLY
Steps:
- Cook the pasta as per the instructions on the packet. In a pestle and mortar, mix the cumin, coriander, chilli flakes, garlic salt and chilli powder until thoroughly combined.
- Spray a pan with low calorie cooking spray and cook the sliced chicken for 5 minutes. Add the spice mix and tomato puree and cook for 3 minutes.
- Add the sliced peppers and onions, along with 200ml of water and mix well. Leave to cook for 10 minutes until the chicken is cooked through and the peppers and onions have just started to soften.
- Drain the pasta and combine with the chicken fajita mix. Serve with a dollop of fat free yoghurt, or a different topping of your choice!
Nutrition Facts : Calories 494 kcal, Carbohydrate 79 g, Protein 30 g, Fat 3.8 g, SaturatedFat 0.6 g, TransFat 0.01 g, Cholesterol 35 mg, Sodium 287 mg, Fiber 9.7 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
LOW FAT CHEESY PASTA
I adapted this from a similar recipe on recipezaar to suit my low fat diet needs. This is a GREAT base recipe or even great on it's own! You can put virtually anything in this and it's fun to play around with the cheese too...sometimes i sue a parmesan and fontina blend to give it a little bit of a different flavor. I prefer to use Barilla Plus pasta for this. I love the lightness of this cheese sauce, it's a great alternative to Alfredo!
Provided by Quistis145
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook box of penne per package directions and keep warm.
- Mince garlic and sauté in butter/olive oil blend until garlic is slightly golden.
- Add broth and milk.
- Add 3 tsp flour, salt/pepper to taste.
- Simmer and stir constantly until sauce thickens.
- Pour over warm pasta, coat and enjoy!
- **You can put anything in this, chicken, broccoli, any vegetables -- play with it! Have fun with it!
ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY
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
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
FAJITA-STYLE PASTA
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
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
FAJITA PASTA BAKE RECIPE BY TASTY
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
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
MARK'S LOW FAT CHICKEN FAJITAS
I found this somewhere on the Web. I never thought of adding zucchini to fajitas but it really gives it a good flavor. We even eat this when NOT on Weight Watchers! One serving of 2 tortillas is 5 points.
Provided by Claudia Dawn
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray a large nonstick skillet with cooking spray and heat over high heat.
- Add vegetables and saute over high heat until crisp-tender (about 5 minutes).
- Remove vegetables from skillet and keep warm.
- Re-heat skillet over high heat, add chicken and seasoning ingredients and toss well to coat.
- Continue cooking until chicken is no longer pink (about 10 minutes).
- Add 1/4 Cup of water and simmer for 5 minutes.
- Return vegetables to skillet and heat through.
- Serve on tortillas with salsa, reduced fat cheese or sour cream, etc.
- Warm tortillas to make them more pliable.
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