One-Pot Chicken Fajita Pasta
This chicken fajita pasta combines classic Tex-Mex flavors with pasta for a creamy, zesty dish. Ready in 30 minutes, it’s a perfect one-pot meal for busy nights.
Ingredients
- 1 pound boneless skinless chicken breast (cut into strips)
- 2 tablespoons taco seasoning divided
- 2 tablespoons olive oil divided
- 1 onion thinly sliced
- 2-3 bell peppers thinly sliced
- 1 can 14.5 oz diced tomatoes
- 1 can 4.5 oz diced green chiles
- ½ cup marinara sauce
- ½ cup low-fat milk
- 8 ounces penne pasta
Instructions
- Season and Cook the Chicken: Season chicken strips with 1 tablespoon taco seasoning.In a large skillet, heat 1 tablespoon olive oil over medium-high heat.Cook chicken until browned (about 4-5 minutes). Remove and set aside.
- Sauté the Vegetables:In the same skillet, add remaining olive oil.Add onions and bell peppers. Season with the rest of the taco seasoning.Cook until veggies are soft and slightly charred.
- Make the Sauce:Add diced tomatoes, green chiles, marinara sauce, and milk.Stir and let the mixture simmer for 10 minutes.
- Combine Pasta and Chicken:Cook pasta according to package directions until al dente.Add pasta and chicken to the skillet, mix well, and heat through (about 2 minutes).
- Serve and EnjoyServe immediately with grated Parmesan if desired.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze for up to 3 months. Reheat in a skillet with a splash of water.
Dairy-Free: Replace milk with reserved pasta water.
Gluten-Free: Use gluten-free pasta.
Freezing: Freeze for up to 3 months. Reheat in a skillet with a splash of water.
Dairy-Free: Replace milk with reserved pasta water.
Gluten-Free: Use gluten-free pasta.