One-Pot Chicken Fajita Pasta
"Transport your taste buds to Mexico with this delightful pasta creation... Imagine the flavors of chicken fajitas combined with a cozy pasta night! This simple yet satisfying chicken meal is prepared in just one pot, making it a quick and hassle-free dinner that can be on your table in under 30 minutes!"
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Ingredients
- 2 tsp olive oil
- 1 lb boneless
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1 large white onion
- 1 large red bell pepper
- 1 large yellow bell pepper
- 3 cloves garlic
- 2 cups less-sodium chicken broth
- 1 10-oz can Mild Ro-Tel Diced Tomatoes & Green Chiles
- 7 oz pasta
- 1/2 cup light sour cream
- 1 scallion
- 2 tablespoons chopped cilantro
- 4 oz diced avocado
- 1 1/2 tsp ground cumin
- 1 tsp paprika
- 1 tsp kosher salt
Instructions
- 1
Rub the chicken with 3/4 teaspoon of salt, 1 teaspoon of cumin, 1/2 teaspoon of paprika, 1/4 teaspoon of chili powder, and 1/4 teaspoon of garlic powder to ensure even seasoning.
- 2
In a spacious, deep nonstick skillet, pour in 1 teaspoon of olive oil and heat it on high. Once the oil is shimmering, add the seasoned chicken pieces and sauté until they achieve a golden-brown color, stirring occasionally for about 5 to 6 minutes. Once cooked, transfer the chicken to a plate and set it aside.
- 3
Lower the heat to medium and add the remaining teaspoon of olive oil to the same skillet.
- 4
When the oil is warmed, toss in the chopped onions and bell peppers along with the leftover 1/2 teaspoon of cumin, 1/2 teaspoon of paprika, 1/4 teaspoon of chili powder, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of salt. Sauté, stirring from time to time, until the vegetables are tender, which should take around 10 minutes.
- 5
Incorporate the minced garlic and stir for about 30 seconds, or until it becomes aromatic and well mixed.
- 6
Remove the skillet from the heat and place the vegetable mixture onto the plate with the chicken.
- 7
In the same skillet, pour in the broth, diced tomatoes, and the uncooked pasta. Stir everything together and bring it to a boil. Once boiling, cover the skillet, reduce the heat to medium-low, and let it simmer for 15 minutes, or until the pasta is cooked through and most of the liquid has been absorbed.
- 8
Return the chicken and vegetable mixture to the skillet, stirring everything together until heated, which should take about 2 minutes.
- 9
Stir in the sour cream and garnish with sliced scallions and fresh cilantro. Serve with sliced avocado on top for an extra touch.