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One-Skillet Chicken Fajita Pasta

You can have this quick, easy fajita pasta on the table in no time. We love the kicked-up Southwestern flavor, and I like being able to make the whole meal in my cast-iron skillet. I sometimes garnish it with crushed corn chips. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 3 cups uncooked elbow macaroni
  • 2 tablespoons olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 envelope fajita seasoning mix, divided
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 3 garlic cloves, minced
  • 2 cups reduced-sodium chicken broth
  • 1 can (10 ounces) diced tomatoes and green chiles, drained
  • 1 can (4 ounces) chopped green chiles, drained
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1 cup shredded sharp cheddar cheese

Directions

  • Cook macaroni according to package directions for al dente.
  • Meanwhile, heat 1 tablespoon oil in a large skillet oven over medium-high heat. Add chicken and 4-1/2 teaspoons fajita seasoning; cook and stir until no longer pink, 5-7 minutes. Remove chicken and keep warm.
  • Heat remaining 1 tablespoon oil in skillet. Add onion, green pepper and remaining 4-1/2 teaspoons fajita seasoning. Cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from pan.
  • In the same skillet, add broth, diced tomatoes, green chiles, cream and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Return macaroni, chicken and vegetables to skillet; heat through. Sprinkle with cheese.
Nutrition Facts
1-1/3 cups: 448 calories, 21g fat (10g saturated fat), 83mg cholesterol, 1304mg sodium, 38g carbohydrate (4g sugars, 3g fiber), 27g protein.

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