Taste of Home
One-Skillet Chicken Fajita Pasta
TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 6 servings.
You can have this quick, easy fajita pasta on the table in no time. We love the kicked-up Southwestern flavor, and I like being able to make the whole meal in my cast-iron skillet. I sometimes garnish it with crushed corn chips. —Joan Hallford, North Richland Hills, Texas
Ingredients
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3 cups uncooked elbow macaroni
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2 tablespoons olive oil, divided
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1 pound boneless skinless chicken breasts, cut into 1-inch cubes
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1 envelope fajita seasoning mix, divided
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1 large onion, chopped
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1 large green pepper, chopped
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3 garlic cloves, minced
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2 cups reduced-sodium chicken broth
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1 can (10 ounces) diced tomatoes and green chiles, drained
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1 can (4 ounces) chopped green chiles, drained
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1/2 cup heavy whipping cream
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1/2 teaspoon salt
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1 cup shredded sharp cheddar cheese
Directions
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1.
Cook macaroni according to package directions for al dente.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
1-1/3 cups: 448 calories, 21g fat (10g saturated fat), 83mg cholesterol, 1304mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 27g protein.
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