Categories: Pasta
Ingredients
- 3 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1/2 - 1" pieces
- 2-3 tablespoons fajita seasoning (taco seasoning works as well)
- 1 large yellow or red onion, diced
- 2-3 bell peppers (any variety), sliced into thin 1" long strips
- 5 cloves garlic, minced
- 2 cups reduced sodium chicken stock
- 1/2 cup heavy cream
- 10 ounce can diced tomatoes and green chiles (I used Rotel brand)
- 8 ounces uncooked penne pasta (or other short cut pasta)
- pinch of salt and black pepper, to taste
- Lime wedges, for garnish
- Diced green onions, for garnish
- Minced fresh parsley or cilantro, for garnish
Directions
-
Add 1 1/2 tablespoons olive oil to dutch oven or 12" skillet and heat over MED HIGH heat. Add chicken, sprinkle with half of the fajita seasoning and cook about 2 minutes. Turn chicken pieces over (or give it a good stir) and cook the other side for another 1-2 minutes. Remove chicken to a plate and set aside.
-
Add remaining 1 1/2 tablespoons olive oil to dutch oven and add in onions and peppers and remaining fajita seasoning. Cook, stirring occasionally, about 4-5 minutes, until softened and slightly charred. Add garlic, stir, and cook about 30 seconds, then remove vegetable mixture to the plate with the chicken and set aside.
-
Pour in chicken stock, heavy cream, diced tomatoes and chiles, pasta, and a pinch of salt and black pepper. Use a wooden spoon to carefully loosen the browned bits from the bottom of the skillet and bring to a boil. Once boiling, reduce heat to a low boil (usually about a MED LOW heat should work), cover, and cook about 15 minutes, stirring occasionally.
-
After 15 minutes, most of the cooking liquid should be absorbed. If it’s not, cook another 3-5 minutes. Return the chicken and vegetables to the pot and stir to heat through.
-
Serve garnished with diced green onions and minced fresh parsley or cilantro and with a squeeze of a lime wedge.