One Pot Chicken Fajita Penne Pasta Recipes

ONE POT CHICKEN FAJITA PASTA

Steps:

• In a large dutch oven or pot, heat oil over medium high heat. Add in chicken and taco seasoning. Stir until coated and lightly brown, about 3 minutes. Add in the bell pepper and onion and stir for another 3 minutes until softened.
• Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Pour in the water and bring to a boil. Add in the penne and cook according to package directions, about 9-10 minutes, until al dente.
• Remove from heat and stir in the cream cheese, cheddar, and salsa until melted. Let sit 3-4 minutes before serving.

ONE POT CHICKEN FAJITA PASTA

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.

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!

ONE POT CHICKEN FAJITA PASTA

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

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.

ONE-PAN CHICKEN FAJITA RECIPE BY TASTY

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!