Chicken Fajita Pasta

Dinner, Recipes

I just got back from a trip to Vermont, which was lovely by the way, and the only items I had in the fridge that weren’t bad was peppers, onions and garlic. Instantly I thought of stir-fry or fajitas but I was craving pasta so that is where the Chicken Fajita Pasta was born (at least for me).

INGREDIENTS  

  • 8 oz Pasta
  • 1 Garlic Clove
  • 1 Small Onion
  • 2 cup Sliced Bell Peppers (about 2 large or 13-14 mini sweet peppers)
  • 1=2 Chicken Breast
  • 2 tbsp Fajita Seasoning
  • 1 tsp Salt for pasta mix
  • 1 tsp Pepper for pasta mix
  • 3 tbsp Heavy Cream
  • ½ Cup Mexican or Cheddar Cheese
  • Olive Oil
  • Salt and Pepper to Taste for chicken

Instructions:

  • Bring pot of water to boil and cook pasta until al dente. Don’t overcook because it will fall apart when combining with sauce.
  • Rinse and pat dry the chicken breast and then pound them until they are about half the thickness. This will make them more tender and cook through.
  • Salt and pepper the chicken to taste and sprinkle about 1/4th the fajita seasoning on them. Save the rest for later.
  • In a pan over medium high heat, drizzle about 1tbsp of olive oil in the pan and place chicken. Cook for about 3-4 minutes per side. Once done, cut into 1 inch strips or cubes.
  • Slice onion and bell peppers into 1/4 inch pieces and mince garlic.
  • In another large pan, drizzle olive oil and heat on high. Once oil is hot, combine peppers and onions and sauté for about 1-2 minutes but do not burn.
  • Reduce heat down to medium add garlic and cook for 30 seconds.
  • Then add cream and stir for 1 minute.
  • Add cubed chicken, pasta, 1/4 cup pasta water, fajita seasoning, cheese, tsp of salt, tsp of pepper and combine gently until sauce is thickened.
  • Feel free to top with extra cheese or some chili flakes!

Chicken Fajita Pasta

  • 8 oz Pasta
  • 1 Garlic Clove
  • 1 Small Onion
  • 2 cup Sliced Bell Peppers (about 2 large or 13-14 mini sweet peppers)
  • 1=2 Chicken Breast
  • 2 tbsp Fajita Seasoning
  • 1 tsp Salt (for pasta mix)
  • 1 tsp Pepper (for pasta mix)
  • 3 tbsp Heavy Cream
  • ½ Cup Mexican or Cheddar Cheese
  • Olive Oil
  • Salt and Pepper to Taste (for chicken)
  1. Bring pot of water to boil and cook pasta until al dente. Don't over cook because it will fall apart when combining with sauce.

  2. Rinse and pat dry the chicken breast and then pound them until they are about half the thickness. This will make them more tender and cook through.

  3. Salt and pepper the chicken to taste and sprinkle about 1/4th the fajita seasoning on them. Save the rest for later.

  4. In a pan over medium high heat, drizzle about 1tbsp of olive oil in the pan and place chicken. Cook for about3-4 minutes per side. Once done, cut into 1 inch strips or cubes.

  5. Slice onion and bell peppers into 1/4 inch pieces and mince garlic.

  6. Reduce heat down to medium add garlic and cook for 30 seconds.

  7. Then add cream and stir for 1 minute.

  8. Add cubed chicken, pasta, 1/4 cup pasta water, fajita seasoning, cheese, tsp of salt, tsp of pepper and combine gently until sauce is thickened.

  9. Feel free to top with extra cheese or some chili flakes!

Main Course

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