I am a total sucker for chicken fajitas. I can eat way too much of them at the Mexican restaurant. This chicken fajita pasta is equally delicious. Everything cooks in the same skillet, even the pasta. It is ready for the table in about 20 minutes! I cooked the chicken with some onions and peppers. I added a packet of fajita seasoning, Rotel, chicken broth, cream and pasta. I let it simmer for about 15 minutes then stirred in some sour cream and cheese, because I love sour cream and cheese on my fajitas! OMG! This is SO good. I ate way too much of this, but it was totally worth it. I saved the leftover for lunch the next day and it reheated great.
One-Pot Chicken Fajita Pasta
- 1 lb chicken tenders, cut into bitesized pieces
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 Tbsp vegetable oil
- 1 package fajita seasoning
- 1 (10oz) can Rotel tomatoes, undrained
- 2 cup chicken broth
- 1/2 cup heavy cream
- 8 oz campanelle or penne pasta
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
Heat oil in large skillet over medium-high heat. Add chicken, onion and pepper. Cook for about 3 or 4 minutes. Add fajita seasoning, Rotel, chicken broth, heavy cream and uncooked pasta; stir.
Bring to a boil, reduce heat to simmer. Cover and cook for 15 to 17 minutes, until pasta is tender and most of the liquid is absorbed. Stir in sour cream and cheese. Serve immediately.
CONNECT WITH PLAIN CHICKEN