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
INSTRUCTIONS
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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.
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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.
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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.
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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.
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Serve garnished with diced green onions and minced fresh parsley or cilantro and with a squeeze of a lime wedge.
NUTRITION
Serving: 1 | Calories: 623cal | Carbohydrates: 56g | Protein: 38g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 215mg | Sugar: 9g | Fiber: 5g | Calcium: 84mg | Iron: 3mg