Table of Contents


  • 3 tablespoons olive oildivided
  • 1 pound bonelessskinless chicken breasts, cut into 1/2 – 1″ pieces
  • 2-3 tablespoons fajita seasoningtaco seasoning works as well
  • 1 large yellow or red oniondiced
  • 2-3 bell peppersany variety, sliced into thin 1″ long strips
  • 5 cloves garlicminced
  • 2 cups reduced sodium chicken stock
  • 1/2 cup heavy cream
  • 10 ounce can diced tomatoes and green chilesI used Rotel brand
  • 8 ounces uncooked penne pastaor other short cut pasta
  • pinch of salt and black pepperto taste
  • lime wedgesfor garnish
  • diced green onionsfor garnish
  • minced fresh parsley or cilantrofor garnish


  • 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.


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

By Admin

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