Chicken Fajita Pasta Bake

• 12 oz pasta (penne or rigatoni)
• 1 lb boneless, skinless chicken breasts, cut into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, thinly sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 packet fajita seasoning
• 1 can (15 oz) tomato sauce
• 1 cup shredded Mexican blend cheese
• 1/2 cup sour cream
• 1/4 cup milk

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain and set aside.
3. 3 In a large skillet, heat olive oil over medium heat. Add chicken strips and cook until browned.
4. 4 Add bell peppers and onions to the skillet; cook until softened.
5. 5 Stir in garlic and fajita seasoning, cooking for an additional minute.
6. 6 Combine tomato sauce, sour cream, and milk in a bowl; pour over the chicken mixture.
7. 7 Add cooked pasta to the skillet, stirring to coat.
8. 8 Transfer to a greased 9x13 inch baking dish and top with cheese.
9. 9 Bake for 20-25 minutes, until cheese is bubbly and edges are slightly browned.
10. 10 Let stand for 5 minutes before serving.

Equipment

• Large skillet
• 9x13 inch baking dish

Variations

• Add black beans for extra protein.
• Include corn kernels for a fajita fiesta.

Substitutions

• Use turkey sausage instead of chicken for a different twist.
• Substitute zucchini for bell peppers.

Pairings

• Guacamole
• Salsa

Nutrition

Tips

• For extra flavor, sauté the veggies until they have a nice char.
• Feel free to use rotisserie chicken to save time.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with warm tortillas for a complete meal.

FAQ