This Chicken Fajita Pasta is a marriage between Italian and Mexican flavours. So when you can’t decide between the two, this pasta is the answer. Juicy chicken, sautéed onions, peppers, and a creamy fajita sauce. And it a one-pot recipe, perfect weeknight meal. One can not be bored of pasta. We all have our favorite pasta recipes and yet always a new recipe gets added to the list. What I love about this recipe is – It is a one-pot dish. Fajita seasoning adds so much flavour to the dish. It also has Chicken and veggies, which makes it a filling meal.
A One-pot Meal
Though I love cooking dishes in which there are many elements and they need to be cooked separately, when it comes to convenience, one-pot meals are fabulous. There is just so much comfort in cooking a meal in a single pot. Just makes everything simple and cleaner, you end with just one utensil to clean up. It is just a single pan or vessel used to cook many elements, usually one after the other, and at the end, all of mixed and cooked for some more time.
Ingredients
Gather all the ingredients you need for making Chicken fajita, then pasta, cream and of course cheese. Here is the list of ingredients you will need –
Pasta – Any short pasta like Penne is good for this recipe. Chicken – I have used thin slices of chicken here to match with the pasta. Onion & Garlic – Sliced onion and minced garlic Peppers – Add different colors to make an appealing dish to plate. Chicken Stock – To add flavour to the dish. Tomato – Diced tomatoes. You can go for fresh tomatoes too. Cream – I have used Half & half here. This is equal parts of milk and cream and is available in retail stores. If you don’t get this, milk can be substituted. Cheese – Mexican blend or sharp cheddar is preferred.
How to make
Choose the right Pan This dish is a one-pot meal that has some bulk. Also, you would be cooking pasta, the chicken, and the veggies in the same pan one after the other. Choose a big enough Pan or Dutch oven. Cook chicken Cook the chicken with seasoning. Chicken needs to be cooked until it loses the pink color, turns white, and even gets a few browned bits. Cook veggies Cook onion, garlic, and peppers until they turn a bit soft and lose their rawness. Pasta Various recipes call for water to be used. I prefer chicken stock here. It gives a wonderful flavour to the pasta when it cooks in the stock. Add tomatoes and salt as per taste to the stock. Bring it to a boil and add the raw pasta to it. Wait till at least three-fourth of the stock is absorbed by the cooked pasta. Mix everything Add back the chicken, veggies, and cream to the pasta. Sprinkle cheese on top and the pasta is done.
Tips to store
Like other pastas with cheese in them, this can be packed in an air-tight container. You can safely refrigerate them up to 3 days. When it is time to serve them, take it out and reheat it in a microwave.
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