Description
A Mexican-inspired pasta dish… Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!
Yield: 5servings | Serving Size: 11/2 cups
Ingredients
2tspolive oil
1lbboneless, skinless chicken breasts, cut into bite-sized pieces
1tspkosher salt
1 1/2tspground cumin
1tsppaprika
1/2tspchili powder
1/2tspgarlic powder
1large white onion, sliced
1large red bell pepper, sliced
1large yellow bell pepper, sliced
3clovesgarlic, minced
2cupsless-sodium chicken broth
110-oz can Mild Ro-Tel Diced Tomatoes & Green Chiles
7ozpasta, use gluten-free pasta for GF
1/2cuplight sour cream
1scallion, diced
2tablespoonschopped cilantro
4ozdiced avocado, from 1 small
Instructions
Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.
In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.
Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.
When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes.
- Add minced garlic, and stir until fragrant and well combined, about 30 seconds.
Remove from heat and transfer to the plate with the chicken.
- In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
- Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.
- Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.
Last Step:
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Nutrition
Serving: 11/2 cups, Calories: 390kcal, Carbohydrates: 43g, Protein: 29g, Fat: 12g, Cholesterol: 76mg, Sodium: 754mg, Fiber: 6g, Sugar: 4g
