Chicken Fajita Pasta

• portions: 6 servings
• temps actif: 40 minutes
• temps total: 40 minutes

Ingrédients

1 1/2 tsp. kosher salt, plus more to taste

1 lb. penne

3 skinless, boneless chicken breasts (1 to 1 1/2 lbs.), cut into 1-inch pieces

2 tbsp. fajita seasoning

2 tbsp. salted butter

2 tbsp. olive oil

3 garlic cloves, minced

1 red bell pepper, sliced 1/2-inch thick

1 poblano pepper, sliced 1/2-inch thick

1 small red onion, sliced 1/2-inch thick

8 oz. cremini mushrooms, sliced

1 c. low-sodium chicken broth

2 c. heavy cream

1 tbsp. adobo sauce from a can of chipotles

Black pepper, to taste

Chopped fresh cilantro, to serve

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Drain the pasta and set aside.

In a medium bowl, toss the chicken with 1 tablespoon of fajita seasoning and 1/2 teaspoon of salt.

In a large Dutch oven, heat 1 tablespoon each of butter and olive oil over high heat. Add half of the chicken in a single layer. Cook until deep golden, 2 to 3 minutes, then stir and cook until golden on the other side, 1 to 2 more minutes. Remove to a plate with a slotted spoon. Add the remaining chicken and repeat.

Add the remaining 1 tablespoon each of butter and olive oil to the drippings in the pot. Add the garlic, bell pepper, poblano, red onion, mushrooms, and the remaining 1 teaspoon of salt. Cook, tossing occasionally, until the vegetables are crisp-tender, 3 to 4 minutes. Remove the vegetables to a plate.

Add the chicken broth to the pot and scrape up any browned bits from the bottom with a wooden spoon. Bring to a simmer and cook for a couple of minutes until slightly reduced.

Reduce the heat to medium. Stir in the heavy cream, adobo sauce, and the remaining 1 tablespoon fajita seasoning. Cook, stirring occasionally, until thickened, 5 to 6 minutes. Season with salt and pepper as needed.

Return the chicken and vegetables to the pot. Add the pasta and cook, tossing, until coated and heated through, 2 to 3 minutes. Serve topped with cilantro.

Nutrition

• Calories: 776
• Lipides Totaux: 41 g
• Lipides Saturés: 22 g
• Acides Gras Trans: 1 g
• Cholestérol: 169 mg
• Sodium: 605 mg
• Glucides Totaux: 62 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 7 g
• Protéines: 36 g