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One-Pot Chicken Fajita Pasta
One-Pot Chicken Fajita Pasta
"This tasty one-pot chicken fajita pasta takes just 30 minutes to make. And the best thing is that you only have one pot to clean afterward. How to make tasty chicken fajita pasta – Best Tips & Tricks 1. Changing some ingredients with your favorites. I made this one-pot chicken fajita pasta with fusilli but you can change them with any dry short-cut pasta. And here are a few examples: penne penne rigate rigatoni farfalle Also, you can make it with whole grain pasta and you can change the chicken breast with ground turkey or beef. 2. Don’t forget to stir after adding pasta. This step is very important! After adding the pasta, you need to stir constantly. Also, keep an eye on it and make sure it doesn’t absorb all the liquid before it finishes cooking. If this happens, add an extra cup of stock or water. Once the pasta is cooked al dente, there should still be some liquid left which will transform into a thick sauce. You’ll need to take the pan off of the stove and let it sit for a couple of minutes, then stir once more before serving. 3. Use a deep skillet or sauté pan. This will allow you to fit more liquid in and will prevent it from splashing out when you move the pan around. I know people usually own a regular skillet and that’s fine too, it can do the job. But the sauté pan is more practical for making tasty one-pot chicken fajita pasta. 4. How to cut the meat for chicken fajita pasta You’ll need to cut it in similar, bite-sized pieces so it will cook evenly and at the same time."
NotesFajita Seasoning Ingredients:
1/2 Tbsp sea salt
1/8 Tbsp ground pepper
1/2 Tbsp smoked paprika
1/2 Tbsp ground cumin
1/2 Tbsp ground coriander seed
1/2 Tbsp garlic
1/4 Tbsp cayenne pepper
Serves4 Servings
Preparation Time8 min
Cooking Time22 min
Ingredients
- 1 tablespoon olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons fajita seasoning
- 1 red onion, peeled and sliced
- 3 bell peppers, sliced into 1-inch / 2.5cm strips
- 1 lime
- 3 cups chicken stock
- 1 cup canned diced tomatoes
- 9 1/2 ounces dried short-cut pasta
- 1 cup shredded cheese
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Heat olive oil in a large skillet over medium-high heat.
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Add chicken and fajita seasoning then cook for about 3-4 minutes, or until almost cooked through.
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Squeeze one lime, then stir in onions and peppers.
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Cook, stirring occasionally, for about 4-5 minutes.
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Add in pasta, diced tomatoes and chicken stock.
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Once boiling, reduce the heat to a simmer and cook for about 12-15 minutes, or until the pasta is cooked al dente. Make sure you stir occasionally as the pasta can get stuck to the bottom of the pan quite easily.
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