Description
A delightful blend of fajitas and pasta, featuring tender chicken, colorful vegetables, and a creamy, zesty sauce.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 envelope (3 tablespoons) taco or fajita seasoning
- 2 cups diced onions
- 2 cups diced bell peppers
- 3–4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
- 8 oz (about 3 cups) penne pasta
- 1/2 teaspoon salt
Instructions
- Prepare the chicken by cutting it into bite-sized pieces and seasoning with half the taco seasoning.
- Sear the chicken in a hot skillet with olive oil until browned, about 1-2 minutes on each side.
- Sauté the onions and bell peppers in the same skillet with the remaining taco seasoning until softened.
- Combine the chicken broth, heavy cream, diced tomatoes, uncooked penne, and salt in the skillet and bring to a gentle boil.
- Cover and reduce heat to medium-low, cooking for about 15 minutes until the pasta is tender.
- Finish by adding the chicken and veggies to the pasta and cook for an additional 2 minutes.
Notes
For a vegetarian option, substitute chicken with plant-based protein and use vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg