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One-Pot Chicken Fajita Pasta
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Chicken fajita pasta: all the fajita flavor in one delicious dish.
Ingredients:
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Mexican oregano
  • 1 1/2 pounds chicken breast, cut into thin strips
  • 1 medium red onion, peeled and cut into 1/2" wedges
  • 4 garlic cloves, minced
  • 1 cup chicken broth, or as needed
  • 1 cup salsa
  • 4 cups milk
  • 1 medium red pepper, cut into 1/2" strips
  • 1 medium green pepper, cut into 1/2" strips
  • 1 medium yellow pepper, cut into 1/2" strips
  • 1 cup shredded Mexican style 4-cheese blend
  • 1/4 cup minced cilantro
Instructions:
  • In a small bowl, mix chili powder, cumin, salt, onion powder, garlic powder, and Mexican oregano. Use half of the seasoning blend to season the chicken and keep the rest for later use.
  • In a large pot over medium-high heat, sizzle chicken strips in 1 tablespoon of olive oil until golden brown, about 5 to 6 minutes. Remove chicken to a plate.
  • In a pot, heat the rest of the oil and saute the onion and garlic until softened for 2 to 3 minutes. Stir in 1 cup of chicken broth and salsa, making sure to scrape up any browned bits from the bottom of the pot.
  • Pour in the milk and penne into the pot, stirring gently to mix. Place the chicken and peppers on top. Bring the mixture to a boil, then lower the heat to simmer. Cook while gently stirring every few minutes until the pasta is tender and the sauce thickens, about 20 minutes. Keep the noodles submerged while cooking and add more chicken broth if the sauce gets too thick.
  • Taste and adjust seasoning as needed. Melt in Mexican cheese until creamy. Serve with a sprinkle of fresh cilantro.

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