One-Pot Chicken Fajita Pasta

• 1 lb boneless, skinless chicken breasts, cut into strips
• 8 oz pasta (fusilli or penne)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 cup chicken broth
• Salt and pepper to taste
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add chicken strips, seasoned with salt and pepper, and cook until browned.
3. 3 Remove chicken and set aside.
4. 4 In the same skillet, add bell peppers, onion, and garlic; sauté until softened.
5. 5 Stir in smoked paprika, cumin, and chili powder.
6. 6 Add pasta and chicken broth to the skillet, stirring to combine.
7. 7 Return chicken to the skillet, cover, and cook until pasta is al dente.
8. 8 Squeeze lime juice over the top and toss to combine.
9. 9 Garnish with cilantro before serving.

Equipment

• Large skillet with lid

Variations

• For a vegetarian option, replace chicken with black beans or extra veggies.
• Add sliced olives or corn for extra texture.

Substitutions

• Use turkey sausage for a different flavor profile.
• Substitute lime juice with lemon juice if needed.

Pairings

• Warm tortillas
• Fresh salsa

Nutrition

Tips

• For extra flavor, use fajita seasoning instead of individual spices.
• Add a splash of water if the skillet gets too dry while cooking.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with a side of guacamole and sour cream.
• Pair with a fresh green salad for a complete meal.

FAQ