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)

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.
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 about3-4 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.
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!

Main Course

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Chicken Bacon Onion Pasta

Dinner, Recipes

Preparation

Rinse and pat dry chicken, salt and pepper both sides.
Cut onion into ¼ inch cubes and cut bacon into ¼-½ inch pieces. trim broccolini or broccoli and cut into 1-2 inch pieces. Dice or press garlic.

Start a pot of water in a large pan and bring to a boil

Start Cooking!

Heat 1-2 tbsp of olive oil in a medium-large skillet. Once hot, place chicken in pan and cook for 3 minutes per side and then set aside on a plate. Don’t worry, we will finish cooking it later.

Using same skillet, cook the bacon until crispy and then set aside in small bowl.

Add onion to skillet and lower heat to low-medium. Cook for about 4 minutes stirring occasionally until softened. Add pressed or minced garlic for about 1 minute until fragrant and then add wine or chicken broth to deglaze pan.
Add bacon, water and cream and stir. Turn up to bring to a boil and stir for about 3 minutes, reduce heat, add chicken and let simmer until thickened. About 15 minutes stirring occasionally.

Add pasta to boiling water and cook until al dente (11-13 minutes).
Once sauce is thickened add broccolini and cook for an additional 3 minutes until softened. and pasta is done, carefully remove skillet from heat and place on a pot holder. Don’t put the skillet on our counter. Most counters can not handle this heat.
Once pasta is done, carefully remove skillet from heat and place on a pot holder. Don’t put the skillet on our counter. Most counters can not handle this heat.
Cut chicken if desired and combine pasta with the sauce and chicken. Enjoy!

INGREDIENTS

2-4 Boneless Chicken Thighs (or breast)
1 cup Broccolini
3 pieces Bacon
1 medium White Onion
2 tbsp Olive Oil
⅓ cup White Wine (or chicken broth)
2 Garlic Cloves
½ cup Cream
8 oz Pasta (Alessi Premium Italian Pasta Organic Penne)
1 cup Water

INSTRUCTIONS

Preparation

Rinse and pat dry chicken, salt and pepper both sides.
Cut onion into ¼ inch cubes and cut bacon into ¼-½ inch pieces. trim broccolini or broccoli and cut into 1-2 inch pieces. Dice or press garlic.
Start a pot of water in a large pan and bring to a boil

Start Cooking!

Heat 1-2 tbsp of olive oil in a medium-large skillet. Once hot, place chicken in pan and cook for 3 minutes per side and then set aside on a plate. Don’t worry, we will finish cooking it later.
Using same skillet, cook the bacon until crispy and then set aside in small bowl.
Add onion to skillet and lower heat to low-medium. Cook for about 4 minutes stirring occasionally until softened. Add pressed or minced garlic for about 1 minute until fragrant and then add wine or chicken broth to deglaze pan.
Add bacon, water and cream and stir. Turn up to bring to a boil and stir for about 3 minutes, reduce heat, add chicken and let simmer until thickened. About 15 minutes stirring occasionally.
Add pasta to boiling water and cook until al dente (11-13 minutes).
Once sauce is thickened add broccolini and cook for an additional 3 minutes until softened. and pasta is done, carefully remove skillet from heat and place on a pot holder. Don’t put the skillet on our counter. Most counters can not handle this heat.
Once pasta is done, carefully remove skillet from heat and place on a pot holder. Don’t put the skillet on our counter. Most counters can not handle this heat.
Cut chicken if desired and combine pasta with the sauce and chicken. Enjoy!

Chicken Bacon Onion Pasta

Chicken in a creamy bacon onion sauce with broccolini and large penne.

2-4 Boneless Chicken Thighs (or breast)
1 cup Broccolini
3 pieces Bacon
1 medium White Onion
2 tbsp Olive Oil
⅓ cup White Wine (or chicken broth)
2 Garlic Cloves
½ cup Cream
8 oz Pasta (Alessi Premium Italian Pasta Organic Penne)
1 cup Water

Preparation

Rinse and pat dry chicken, salt and pepper both sides.
Cut onion into ¼ inch cubes and cut bacon into ¼-½ inch pieces. trim broccolini or broccoli and cut into 1-2 inch pieces. Dice or press garlic.
Start a pot of water in a large pan and bring to a boil

Start Cooking!

Heat 1-2 tbsp of olive oil in a medium-large skillet. Once hot, place chicken in pan and cook for 3 minutes per side and then set aside on a plate. Don't worry, we will finish cooking it later.
Using same skillet, cook the bacon until crispy and then set aside in small bowl.
Add onion to skillet and lower heat to low-medium. Cook for about 4 minutes stirring occasionally until softened. Add pressed or minced garlic for about 1 minute until fragrant and then add wine or chicken broth to deglaze pan.
Add bacon, water and cream and stir. Turn up to bring to a boil and stir for about 3 minutes, reduce heat, add chicken and let simmer until thickened. About 15 minutes stirring occasionally.
Add pasta to boiling water and cook until al dente (11-13 minutes).
Once sauce is thickened add broccolini and cook for an additional 3 minutes until softened. and pasta is done, carefully remove skillet from heat and place on a pot holder. Don't put the skillet on our counter. Most counters can not handle this heat.
Once pasta is done, carefully remove skillet from heat and place on a pot holder. Don't put the skillet on our counter. Most counters can not handle this heat.
Cut chicken if desired and combine pasta with the sauce and chicken. Enjoy!

Main Course

Italian

bacon, pasta

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Rotisserie Chicken Ramen

Dinner, Recipes

Easy homemade chicken ramen using that leftover rotisserie chicken in your fridge! This ramen has flavorful broth, fresh veggies, noodles, eggs and topped with a little spice from the serrano chilies.

About a year ago I went to dinner with a few of my friends at a place called Nitrogen in Jupiter, FL and it was the first time I considered getting ramen at a restaurant. Ramen to me was the packet that you buy for a dollar and eat every day while you are in college, not something that you spend $25 dollars on at a restaurant. I had no idea how great ramen truly was until Nitrogen. Ever since that night, I have been making my own and experimenting with different spices and flavors, which is how I came up with both the fast, and long version of this Rotisserie Chicken Ramen. This post is about the homemade, long version (which really isn’t that time consuming). However, I have listed the quick and easy version below as well.

Need to Save Time?

If you are looking to save some time on cooking there are a few options starting with the broth. My recipe below takes a good hour because we are making the broth from scratch. However, you can easily use the premade pack of ramen and then just add the veggies, egg and chicken to make it a bit more sophisticated. It will be done in less than 15 minutes and still tastes delicious. I have listed a few Ramen packets that I recommend below:

Turn up the heat with Nongshim Korean Ramen Gourmet Spicy or Samyang Hot Chicken Flavor Ramen.
Looking for something more mild? Try O ttogi Jin Ramen
When in doubt, Maruchan Ramen is always an option. They have a wide variety of flavors that you can spice up with the vegetables and chicken below.

If you want a happy medium, you can use chicken stock instead of using the carcass to make the broth. You will want 8 cups of stock, add all the spices, soy sauce and scallion whites, bring to a boil and then you can proceed with cooking the noodles and toppings. I find this to be a good alternative but it is not always the most flavorful. If you do this, I would add the mushrooms to the broth so that it adds additional flavor.

INGREDIENTS

Chicken

1 cup Rotisserie Chicken cut or shredded

Broth & Noodles

8 cups Water
1 Rotisserie Chicken Carcass
2 tsp Garlic Powder
2 tsp Onion Powder grated
1 dash Cayenne (optional)
4 tsp Soy Sauce
½ tsp Ginger
½ tsp Mirin or Apple Cider Vinegar
1 Scallion whites chopped
2 (3oz) packs Dried Ramen

Toppings

¼ Serrano Pepper thinly sliced
1 Soft boiled egg
1 tsp olive oil
¼ cup Mushrooms sliced
Carrot Peels
1 Scallion Greens chopped

INSTRUCTIONS

Homemade Broth & Noodles (Skip and follow packet if using instant noodles)

Chop scallions separating the whites from the greens.
Remove all chicken meat from the remaining rotisserie chicken.
In a medium to large pot, bring 8 cups of water to a boil with chicken carcass, garlic powder, onion powder, soy sauce, ginger, sesame oil, cayenne, mirin and scallion whites. Turn down to a simmer and let simmer for 45 minutes.
While broth is cooking, slice mushrooms and place in a pan with a tsp of olive oil over medium heat until soft, season with salt and pepper and then set aside and start egg.
Once chicken broth is complete, set up a bowl and strainer, strain out any bones until you have just the broth in the bowl. Transfer boneless broth back to pot and bring to a boil. Add in two packs for Ramen noodles and cook for 3-5 minutes until al dente and then turn heat off.

Egg

Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Put egg in water and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

Assembly

Chop serrano chilis, shred carrots using either a grater or and thinly slice chicken.
Divide cooked ramen and broth into bowls, top with half an egg, chilies, scallions, carrots and chicken. Enjoy!

Rotisserie Chicken Ramen

Chicken

1 cup Rotisserie Chicken (cut or shredded)

Broth & Noodles

8 cups Water
1 Rotisserie Chicken Carcass
2 tsp Garlic Powder
2 tsp Onion Powder (grated)
1 dash Cayenne ((optional))
4 tsp Soy Sauce
½ tsp Ginger
½ tsp Mirin or Apple Cider Vinegar
1 Scallion whites (chopped )
2 (3oz) packs Dried Ramen

Toppings

¼ Serrano Pepper (thinly sliced)
1 Soft boiled egg
1 tsp olive oil
¼ cup Mushrooms (sliced)
Carrot Peels
1 Scallion Greens (chopped )

Homemade Broth & Noodles (Skip and follow packet if using instant noodles)

Chop scallions separating the whites from the greens.
Remove all chicken meat from the remaining rotisserie chicken.
In a medium to large pot, bring 8 cups of water to a boil with chicken carcass, garlic powder, onion powder, soy sauce, ginger, sesame oil, cayenne, mirin and scallion whites. Turn down to a simmer and let simmer for 45 minutes.
While broth is cooking, slice mushrooms and place in a pan with a tsp of olive oil over medium heat until soft, season with salt and pepper and then set aside and start egg.
Once chicken broth is complete, set up a bowl and strainer, strain out any bones until you have just the broth in the bowl. Transfer boneless broth back to pot and bring to a boil. Add in two packs for Ramen noodles and cook for 3-5 minutes until al dente and then turn heat off.

Egg

Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Put egg in water and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

Assembly

Chop serrano chilis, shred carrots using either a grater or and thinly slice chicken.
Divide cooked ramen and broth into bowls, top with half an egg, chilies, scallions, carrots and chicken. Enjoy!

Main Course

Chinese, Japanese

ramen, soup

View other Dinner recipes here.