Saturday, April 15, 2017

Chicken Fajita Pasta


2 Tbsp EVOO, divided
1 pound skinless, boneless chicken breasts
1 envelope (3 Tbsp) taco or fajita seasoning
2 cups diced onion (about 1 whole onion)
2 cups diced bell peppers (2-3 peppers; use green or a green and a red)
2-3 cloves garlic, minced
2 cups chicken broth
1/2 cup regular or heavy cream
1 (10 oz) can Ro-Tel diced tomatoes and green chiles or 14.5 oz can diced tomatoes (for a less-spicy version)
8 oz (about 3 cups) uncooked penne pasta
1/2 tsp salt

Cut the chicken into bite-sized pieces.  Season with half of the taco seasoning.  In a large skillet, heat 1 Tbsp olive oil over medium-high heat.  When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2  minutes.  Flip the chicken to the other side and cook until browned.  Remove the chicken to a plate and set aside.

Add the remaining Tbsp of olive oil to the skillet with the heat still on medium-high.  When the oil is very hot again, add the onions, peppers, and remaining taco seasoning.  Cook, stirring occasionally, until the veggies are slightly blacked.  Turn heat to low, add minced garlic, and stir until fragrant and well-combined, about 30 seconds.  Remove the veggies to the plate with the chicken.

In the same skillet, add the broth, cream, tomatoes, uncooked pasta, and salt.  Stir to combine and bring to a boil, then cover, turn 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.

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