Chicken Fajita Pasta
Creamy chicken fajita pasta with seasoned chicken, bell peppers, onions, and penne in tomato sauce.
Servings: 4 servings
Equipment
Ingredients
- 1 pound boneless skinless chicken breast
- 2 tablespoons taco seasoning divided
- 2 tablespoons olive oil divided
- 1 onion thinly sliced
- 2-3 bell peppers thinly sliced
- 1 14.5-ounce canned diced tomatoes
- 1 4.5 ounce can diced green chiles
- ½ cup marinara sauce
- ½ cup low-fat milk
- 8 ounces penne pasta
Instructions
- Cut the chicken into thin strips. Season with 1 tablespoon of taco seasoning.
- In a large, deep skillet, heat 1 tablespoon olive oil over medium-high heat. Transfer the seasoned chicken to the skillet and cook until the chicken is browned, about 4–5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and add the onions and bell peppers. Season with the remaining taco seasoning and cook, stirring occasionally, until the veggies are slightly softened and become slightly charred.
- Keeping the vegetables in the skillet, add the diced tomatoes, green chiles, marinara sauce, and milk. Mix together and simmer for 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and add to the skillet along with the cooked chicken.
- Stir to combine until heated through, about 2 minutes. Serve with grated Parmesan cheese, if desired.
Video
Notes
My Top Tip: Give the chicken room to brown. Spread the strips out in the skillet. If they overlap too much, cook them in batches so they don't steam.
Storage: Store any leftovers in an airtight container. They will last about 3 days in the fridge. Reheat with a splash of milk or water to loosen the sauce.
Freezing: Place leftovers in a freezer-safe bag or container with as much air removed as possible. It'll last in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat gently with a splash of milk or water. The pasta may soften and the sauce may separate a little after thawing.
Nutrition
Calories: 477kcal | Carbohydrates: 58g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 686mg | Potassium: 1087mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2365IU | Vitamin C: 103mg | Calcium: 112mg | Iron: 3mg
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