Chicken Fajita Pasta

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 ½ lbs chicken breasts, boneless & skinless (or chicken thighs)

1 tsp olive oil

2 tsp garlic powder

1½ tsp chili powder

1½ tsp paprika

1 ½ tsp cumin

1 tsp salt (*more as needed)

1 tsp pepper

2 small bell peppers, chopped

½ cup red onion, chopped

3 cups dry pasta

2 cups chicken broth, low sodium (*more as needed)

1 cup whole milk

⅓ cup shredded cheese (*more as needed)

Directions

In a large skillet, heat 1 tsp of olive oil. Mix the seasonings in a small bowl and whisk. Rub the chicken on both sides with half of the seasoning mix (the other half will be used later.

Cook the chicken for about 8-10 minutes each side or until it is cooked through (165º). Let it rest on a plate.

In the same skillet, add the veggies in the same pan with the chicken remnants, add 1 tsp more of olive oil to cook the veggies. Scrape the flavors up and mix into the veggies as they sweat. This holds a ton of flavor! Add in the other half of the seasonings. After about 3 minutes, add the dry pasta over the veggies.

Pour the broth over everything and add a lid. Simmer on low for about 15 minutes stirring often or until the pasta is cooked to your liking. You may need a little more broth or some water to add to the pasta if it isn’t cooked through and liquid is soaked up (see notes).

Once the pasta is cooked al dente, pour in the milk, and fold in the cheese. Once the cheese is melted, take it off the heat. Slice the chicken and add it in. Serve while hot! Garnish with fresh cilantro or with any toppings of choice.

Nutrition

• Serving Size: 1.25 cup of chicken faji
• Calories: 583 kcal
• Total Fat: 22 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.2 g
• Cholesterol: 122 mg
• Sodium: 553 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 50 g