Chicken Fajita Pasta
This combines the best of chicken fajitas with warm cheesy pasta and veggies. Toss together this flavor-packed Tex-Mex dish for an easy weeknight dinner.
Servings: 6 servings
- 1 lb rotini pasta
- 1 lb boneless chicken
- 1 tsp chili powder
- 1 tsp cumin
- 1 lb cherry tomatoes
- 1 small onion
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 2 garlic cloves
- 28 ounce crushed tomatoes
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese
- salt and pepper to taste
Season chicken with cumin, chili powder, salt, and pepper on both sides.
Grill the chicken over medium-high heat for 2-3 minutes on each side.
Slice the chicken into bite-sized pieces and set aside.
In a large skillet over medium-high heat cook the onions and peppers until translucent.
Add the cherry tomatoes and cook for an additional 2-3 minutes.
Add the fresh garlic, season with salt and pepper and cook until fragrant.
Add the crushed tomatoes and check for seasoning.
Add the chicken to the skillet and simmer for 10 minutes over low heat.
Stir in the heavy cream and cook for an additional minute.
Add the pasta and grate some fresh parmesan cheese if desired.
Calories: 499kcal | Carbohydrates: 75g | Protein: 31g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 356mg | Potassium: 1168mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1725IU | Vitamin C: 109.6mg | Calcium: 142mg | Iron: 4.1mg