Syn Free One Pot Beef Fajita Pasta Recipes

BEEF FAJITA PASTA

Steps:

• Boil pasta according to package instructions
• Meanwhile, slice the steak, bell peppers, and red onions into thin strips. Dice the tomato.
• Mix all spices together in a small bowl
• Heat oil in a skillet on medium-high heat. Add the steak and sear until golden brown (about 4 to 5 minutes)
• Season with the spices and stir well. Then add the bell peppers, red onion, and tomatoes. Saute until veggies are tender (about 3 to 4 minutes)
• Drain the cooked pasta and add it to the skillet. Add the yogurt (or sour cream) and stir until thoroughly mixed.
• Lastly, add the corn. Season with additional salt and pepper to preferred taste. Eat and enjoy!

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!

FAJITA-STYLE PASTA

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.