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
CHICKEN FAJITA PASTA
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
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 POT CHICKEN FAJITA PASTA
This hearty one pot chicken fajita pasta has all the great classic chicken fajitas flavors combined with creamy pasta in a perfect weeknight meal!
Provided by The Chunky Chef
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Add 1 1/2 tablespoons olive oil to dutch oven or 12" skillet and heat over MED HIGH heat. Add chicken, sprinkle with half of the fajita seasoning and cook about 2 minutes. Turn chicken pieces over (or give it a good stir) and cook the other side for another 1-2 minutes. Remove chicken to a plate and set aside.
- Add remaining 1 1/2 tablespoons olive oil to dutch oven and add in onions and peppers and remaining fajita seasoning. Cook, stirring occasionally, about 4-5 minutes, until softened and slightly charred. Add garlic, stir, and cook about 30 seconds, then remove vegetable mixture to the plate with the chicken and set aside.
- Pour in chicken stock, heavy cream, diced tomatoes and chiles, pasta, and a pinch of salt and black pepper. Use a wooden spoon to carefully loosen the browned bits from the bottom of the skillet and bring to a boil. Once boiling, reduce heat to a low boil (usually about a MED LOW heat should work), cover, and cook about 15 minutes, stirring occasionally.
- After 15 minutes, most of the cooking liquid should be absorbed. If it's not, cook another 3-5 minutes. Return the chicken and vegetables to the pot and stir to heat through.
- Serve garnished with diced green onions and minced fresh parsley or cilantro and with a squeeze of a lime wedge.
Nutrition Facts : Calories 395 kcal, ServingSize 1 serving
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
ONE POT CHICKEN FAJITA PASTA
Just the food mash-up your family is craving.
Provided by Southern Living Test Kitchen
Time 35m
Number Of Ingredients 14
Steps:
- Heat oil in a large cast-iron skillet over medium-high. Add chicken, and cook, stirring occasionally, until seared on all sides, about 3 minutes. Add bell peppers, onion, chili powder, cumin, salt, paprika, and garlic powder; cook, stirring often, until peppers are slightly softened, about 4 minutes.
- Stir in pasta and water (some of the pasta will not be submerged in water). Bring to a boil over medium-high. Cook, stirring occasionally, until pasta is al dente and cooking water is thickened, 12 to 14 minutes.
- While pasta cooks, preheat oven to broil, with oven rack about 6 inches from heat.
- Remove pasta from heat. Stir in cilantro, cream cheese, and 1 cup of the pepper Jack cheese, until cheese melts and mixture is creamy, 1 to 2 minutes. Top evenly with remaining ½ cup pepper Jack cheese.
- Broil until cheese is lightly browned in spots, about 3 minutes. Remove from oven, and garnish with cilantro.
ONE-SKILLET CHICKEN FAJITA PASTA
You can have this quick, easy fajita pasta on the table in no time. We love the kicked-up Southwestern flavor, and I like being able to make the whole meal in my cast-iron skillet. I sometimes garnish it with crushed corn chips. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 448 calories, Fat 21g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 1304mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.
ONE-PAN CHICKEN FAJITA RECIPE BY TASTY
Here's what you need: green bell pepper, red bell pepper, onion, olive oil, salt, pepper, chicken breast, parchment paper, chilli powder, garlic powder, cumin, paprika, salt, ground black pepper
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F (200°C).
- Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
- Tear off a sheet of parchment paper, large enough to fold into a packet.
- Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
- Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
- Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
- Enjoy!
Nutrition Facts : Calories 135 calories, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
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