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!
Servings: 4 Servings
Calories: 826kcal
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: 1g | Calories: 826kcal | Carbohydrates: 91g | Protein: 55g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 133mg | Sodium: 870mg | Fiber: 6g | Sugar: 6g
