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!

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