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One-Pot Chicken Fajita Pasta

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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 500 g Chicken thigh/breast cut into cubes
  • 2 tbsp olive oil
  • 4-5 tbsp fajita/taco seasoning
  • 1/2 tsp chilli powder
  • 1 med yellow onion diced
  • 3 cloves garlic minced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 2 cups chicken broth
  • 1 283 g 10oz can mild ro-tel diced tomatoes with green chiles
  • 200 g fusilli pasta
  • 1/4 cup light sour cream
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup chopped cilantro/coriander
  • 1 small avocado diced (optional)
  • Salt and pepper to taste
  • Wedges of lime to serve

Method
 

  1. Marinate chicken in salt, pepper, and 2 tbsp fajita seasoning.
  2. Heat 1 tbsp olive oil in French oven over medium high heat.
  3. Add chicken and cook until no longer pink.
  4. Remove and set aside.
  5. In the same pot, add 1 tbsp olive oil over medium heat.
  6. Saute onion, red pepper, yellow pepper, and garlic with 1 tbsp fajita/taco seasoning until onion is soft and translucent.
  7. Remove and set aside.
  8. Deglaze pan with 1/4 cup of chicken broth, scraping up all the fond in the pan.
  9. Then add the rest of the chicken broth, chilli powder, rotel tomatoes, and uncooked pasta.
  10. Season with 1-2 tbsp of fajita/taco seasoning.
  11. Stir to combine, and bring to boil.
  12. Cover, and allow to cook for 10-15 minutes or until pasta is tender and liquid is almost absorbed.
  13. Add chicken and vegetables back into pot.
  14. Stir to combine, and heated through, about 2 minutes.
  15. Remove from heat, serve hot, topped with cheese and a dollop of sour cream.
  16. Serve with lime wedges and garnished with chopped avocado & cilantro.

Notes

You can get rotel canned tomatoes from cold storage.
For a non-spicy version, I used mild seasoning, omit chilli powder, and substitute with regular diced tomatoes.
Adapted from Skinny Taste