Ingredients
The following ingredients have 5 Servings
- 3 Tbsp olive oil, (divided)
- 1 lb boneless, skinless chicken breasts, cut into 1/2 - 1 inch pieces
- 2-3 Tbsp fajita seasoning ((taco seasoning works too))
- 1 large yellow onion, peeled and diced
- 2-3 bell peppers, any variety, sliced into 1 inch long strips
- 5 cloves garlic, minced
- 2 cups reduced sodium chicken stock
- 1/2 cup heavy cream
- 10 oz can diced tomatoes and green chiles ((like Rotel brand))
- 8 oz dried penne pasta ((or other short cut pasta))
- kosher salt and black pepper, to taste
- lime wedges, for garnish
- sliced green onions, for garnish
- minced fresh cilantro, for garnish
Instruction
- Add 1 1/2 tablespoons olive oil to dutch oven or 12" skillet and heat over MED HIGH heat. Add chicken, sprinkle with half of the fajita seasoning and cook about 2 minutes. Turn chicken pieces over (or give it a good stir) and cook the other side for another 1-2 minutes. Remove chicken to a plate and set aside.
- Add remaining 1 1/2 tablespoons olive oil to dutch oven and add in onions and peppers and remaining fajita seasoning. Cook, stirring occasionally, about 4-5 minutes, until softened and slightly charred. Add garlic, stir, and cook about 30 seconds, then remove vegetable mixture to the plate with the chicken and set aside.
- Pour in chicken stock, heavy cream, diced tomatoes and chiles, pasta, and a pinch of salt and black pepper. Use a wooden spoon to carefully loosen the browned bits from the bottom of the skillet and bring to a boil. Once boiling, reduce heat to a low boil (usually about a MED LOW heat should work), cover, and cook about 15 minutes, stirring occasionally.
- After 15 minutes, most of the cooking liquid should be absorbed. If it's not, cook another 3-5 minutes. Return the chicken and vegetables to the pot and stir to heat through.
- Serve garnished with diced green onions and minced fresh parsley or cilantro and with a squeeze of a lime wedge.
