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Chicken Fajita Skillet
This Chicken Fajita Pasta Skillet is an easy Tex-Mex inspired meal that is super quick, and the fajita veggies and creamy and flavorful sauce are pretty much lovely. And - the kiddos love it, too!
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Cuisine:
American, Southwest
Prep Time:
5
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
Servings
Calories:
826
kcal
Author:
Jenni
Ingredients
2
TBSP
Olive Oil
1
pound
of boneless
skinless chicken breasts
3
TBSP
taco or fajita seasoning
1
yellow onion
diced
2
bell peppers
diced (any color you like)
3
cloves
garlic
minced
2
cups
low sodium chicken broth
½
cup
heavy cream
10
ounce
canned diced tomatoes with green chiles
8
ounces
3 cups penne pasta
½
tsp
salt
Instructions
Cut the chicken into bite sized pieces.
Season with half the taco seasoning.
Heat a 12" skillet over medium-high heat with 1 TBSP olive oil.
When the oil is hot, carefully add the chicken in a single layer and cook, without stirring, until one side is seared and browned about 1-2 minutes.
Flip the chicken to the other size and cook until browned.
Remove the chicken to a plate and set aside.
Add the remaining olive oil to the skillet with the heat still on high.
When the oil is hot again, add the onions and peppers and the rest of the taco seasoning.
Cook, stirring often, until the chickens are slightly blackened.
Turn the heat to low and add the minced garlic.
Stir for 30 seconds, until fragrant.
Remove the veggies to the plate with the chicken.
In the same skillet, add the broth, cream, diced tomatoes and pasta.
Stir to combine and bring to a boil.
Cover, reduce to medium-low and cook for 15 minutes, or until the pasta is tender and the liquid has mostly been absorbed and thickened into a sauce.
Add the chicken and veggies back to the skillet and stir for 2 minutes, to reheat.
Enjoy!
Nutrition
Serving:
1
g
|
Calories:
826
kcal
|
Carbohydrates:
91
g
|
Protein:
55
g
|
Fat:
26
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
13
g
|
Cholesterol:
133
mg
|
Sodium:
870
mg
|
Fiber:
6
g
|
Sugar:
6
g