Chicken Fajita Pasta Skillet

• 12 oz pasta (fusilli or penne)
• 1 lb boneless, skinless chicken breasts, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp fajita seasoning
• 1 cup chicken broth
• 1/4 cup sour cream
• 1/4 cup shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned.
2. 2 Remove chicken and set aside. In the same skillet, sauté onions and bell peppers until softened.
3. 3 Add garlic and fajita seasoning, stirring for 1 minute.
4. 4 Return chicken to skillet. Add pasta and chicken broth, bringing to a boil.
5. 5 Reduce heat, cover, and simmer until pasta is cooked through.
6. 6 Stir in sour cream until combined. Serve topped with cheese and cilantro.

Equipment

• Large skillet with lid

Variations

• Add black beans for extra protein.
• Substitute shrimp for chicken for a seafood twist.

Substitutions

• Use vegetable broth for a vegetarian option.
• Substitute Greek yogurt for sour cream for a lighter alternative.

Pairings

• Corn on the cob
• Mexican rice

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper with the fajita seasoning.
• Use whole wheat pasta for a healthier twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a fresh avocado lime salad.
• Serve with warm flour tortillas on the side.

FAQ