One-Pot Chicken Fajita Pasta Recipe
This is a tasty one-pot chicken fajita recipe that you can make in just 30 minutes.
Servings 4
Calories 629kcal
Ingredients
- 1 Tbsp olive oil divided
- 1 lb (450g) boneless, skinless chicken breasts cut into bite-sized pieces
- 2-3 Tbsp fajita seasoning (see recipe below)
- 1 lime
- 1 red onion peeled and sliced
- 3 bell peppers, sliced into 1-inch / 2.5cm strips
- 9½ oz (270g) dried short-cut pasta
- 1 cup (225g) canned diced tomatoes
- 3 cups (700ml) chicken stock
- 1 cup (115g) shredded cheese
- sliced green onions to garnish
- a small bunch of fresh cilantro or parsley to garnish
Fajita Seasoning Ingredients:
- 1/2 Tbsp sea salt
- 1/8 Tbsp ground pepper
- 1/2 Tbsp smoked paprika
- 1/2 Tbsp ground cumin
- 1/2 Tbsp ground coriander seed
- 1/2 Tbsp garlic
- 1/4 Tbsp cayenne pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and fajita seasoning then cook for about 3-4 minutes, or until almost cooked through.
- Squeeze one lime, then stir in onions and peppers.
- Cook, stirring occasionally, for about 4-5 minutes.
- Add in pasta, diced tomatoes and chicken stock.
- Once boiling, reduce the heat to a simmer and cook for about 12-15 minutes, or until the pasta is cooked al dente. Make sure you stir occasionally as the pasta can get stuck to the bottom of the pan quite easily.
- Turn the heat off, then stir in shredded cheese.
- Garnish with diced green onions and chopped fresh parsley or cilantro.
Video
Notes
! Please read my tips and tricks in the article before making this recipe!
Nutrition
Calories: 629kcal | Carbohydrates: 73g | Protein: 46g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 662mg | Potassium: 1230mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3308IU | Vitamin C: 126mg | Calcium: 318mg | Iron: 6mg