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Chicken Fajita Pasta

 Chicken Fajita Pasta
The flavor of fajitas shines through in this quick and easy pasta dish. A simple green salad completes the meal.—Stacy Myers, Wapakoneta, Ohio
8 ServingsPrep: 20 min. Cook: 15 min.


  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 2 tablespoons fajita seasoning mix, divided
  • 2 tablespoons canola oil, divided
  • 8 ounces uncooked penne pasta
  • 1 each medium green, sweet red and yellow pepper, sliced
  • 1 medium onion, sliced
  • 1 jar (16 ounces) salsa
  • 1/2 cup water
  • 1/4 cup shredded cheddar cheese
  • 1 tablespoon minced fresh cilantro
  • Sour cream, optional


  • Sprinkle chicken with 1 tablespoon fajita seasoning. In a large
  • skillet over medium heat, cook chicken in 1 tablespoon oil for 6-8
  • minutes or until juices run clear. Meanwhile, cook pasta according
  • to package directions.
  • Remove chicken and keep warm. In the same skillet, saute peppers and
  • onion in remaining oil. Sprinkle with remaining fajita seasoning;
  • stir until blended. Add the salsa, water and chicken; heat through.
  • Drain pasta; toss with chicken mixture. Sprinkle with cheese and
  • cilantro. Serve with sour cream if desired. Yield: 8 servings.

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Chicken Fajita Pasta (continued)

Nutritional Facts: 1-1/4 cups (calculated without sour cream) equals 251 calories, 7 g fat (2 g saturated fat), 35 mg cholesterol, 519 mg sodium, 30 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.