Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
Everything you would want in a dish is in this One Pot of Chicken Fajita Pasta! Chicken, pasta, veggies, and a rich sauce! This recipe is worth all your time and effort! You can enjoy this after only 30 minutes of preparation!
Ingredients:
4 cloves garlic, minced
1 red bell pepper, sliced into 1-inch-long strips
1 yellow onion, diced
1 yellow bell pepper, sliced into 1-inch-long strips
2 tbsp fajita seasoning or taco seasoning
2 c chicken stock reduced-sodium
1 green bell pepper, sliced into 1-inch-long strips
10 ounces can of diced tomatoes
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 c heavy cream
8 ounces dried bow tie pasta
Kosher salt and black pepper to taste
4 tbsp olive oil, divided
Garnish:
Sliced green onions
Chopped cilantro
Sour cream
Lime wedges
Directions:
Place a Dutch oven on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.
Add the chicken into the hot Dutch oven, then season with 1/2 of the fajita seasoning. Cook each side for about 2 minutes until they turn golden brown. Transfer the chicken onto a clean plate.
In the same Dutch oven, add another 2 tbsp of olive oil and allow it to become hot.
Add bell peppers, fajita seasoning, and onion. Sauté for a few minutes until soft.
Add garlic and sauté for about a minute or until aromatic. Transfer the sauteed veggies onto a clean plate.
Add heavy cream, chicken stock, salt, pepper, tomatoes, and pasta into the same Dutch oven. Scrape the bottom to deglaze, then stir everything until well combined. Allow the mixture to boil.
Turn the heat down to low, then cover it with the lid. Cook for 10 more minutes. Make sure to stir from time to time.
Put the sauteed veggies and chicken back into the pot, then stir until well combined.
Top each serving with a dollop of sour cream, cilantro, green onions, and a squeeze of lime.
Serve right away. Enjoy!
Nutrition Facts:
Calories 830 Calories from Fat 333 Fat 37g57% Saturated Fat 12g75% Cholesterol 187mg62% Sodium 403mg18% Potassium 1486mg42% Carbohydrates 59g20% Fiber 4g17% Sugar 8g9% Protein 64g128% Vitamin A 1621IU32% Vitamin C 126mg153% Calcium 86mg9% Iron 3mg17%
Ingredients
- 4 cloves garlic, minced
- 1 red bell pepper, sliced into 1-inch-long strips
- 1 yellow onion, diced
- 1 yellow bell pepper, sliced into 1-inch-long strips
- 2 tbsp fajita seasoning or taco seasoning
- 2 c chicken stock reduced-sodium
- 1 green bell pepper, sliced into 1-inch-long strips
- 10 ounces can of diced tomatoes
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 c heavy cream
- 8 ounces dried bow tie pasta
- Kosher salt and black pepper to taste
- 4 tbsp olive oil, divided
- Garnish:
- Sliced green onions
- Chopped cilantro
- Sour cream
- Lime wedges
Instructions
Place a Dutch oven on the stove and turn the heat to medium-high. Add 2 tbsp of olive oil and allow it to become hot.
Add the chicken into the hot Dutch oven, then season with 1/2 of the fajita seasoning. Cook each side for about 2 minutes until they turn golden brown. Transfer the chicken onto a clean plate.
In the same Dutch oven, add another 2 tbsp of olive oil and allow it to become hot.
Add bell peppers, fajita seasoning, and onion. Sauté for a few minutes until soft.
Add garlic and sauté for about a minute or until aromatic. Transfer the sauteed veggies onto a clean plate.
Add heavy cream, chicken stock, salt, pepper, tomatoes, and pasta into the same Dutch oven. Scrape the bottom to deglaze, then stir everything until well combined. Allow the mixture to boil.
Turn the heat down to low, then cover it with the lid. Cook for 10 more minutes. Make sure to stir from time to time.
Put the sauteed veggies and chicken back into the pot, then stir until well combined.
Top each serving with a dollop of sour cream, cilantro, green onions, and a squeeze of lime.
Serve right away. Enjoy!
