One-Pot Chicken Fajita Pasta
Easy chicken fajita pasta made with boneless skinless chicken breast, olive oil for a flavorful, practical CookPassport meal.
Ingredients
- 1 lb boneless skinless chicken breast sliced
- 1 tbsp olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium onion sliced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 2 cloves garlic minced
- 10 oz penne
- 2 1/2 cups chicken broth
- 1 cup crushed tomatoes
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded cheddar
- 1 lime
Instructions
- Heat olive oil in a large deep skillet and brown chicken for 4–5 minutes.
- Add peppers, onion and spices and cook 4 minutes.
- Stir in garlic, pasta, broth and crushed tomatoes.
- Bring to a simmer, cover and cook 12–15 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and stir in Greek yogurt and cheddar.
- Finish with lime juice and serve.
Notes
Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.