Healthy and delicious, this chicken fajita pasta is an easy one pot meal with incredible flavor and full of protein! Perfect weeknight dinner or great for entertaining.
8ouncescream cheese, cut into cubes(regular or reduced fat)
2cupscheddar cheese, shredded
1cupsalsa(whatever heat you prefer, I use mild)
Instructions
In a large dutch oven or pot, heat oil over medium high heat. Add in chicken and taco seasoning. Stir until coated and lightly brown, about 3 minutes. Add in the bell pepper and onion and stir for another 3 minutes until softened.
Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Pour in the water and bring to a boil. Add in the penne and cook according to package directions, about 9-10 minutes, until al dente.
Remove from heat and stir in the cream cheese, cheddar, and salsa until melted. Let sit 3-4 minutes before serving.
Video
Notes
Be sure you use a large pot or dutch oven. You will need enough space to cook the chicken, veggies, and pasta. I recommend a 6 quart Le Creuset dutch oven for this recipe.
You can use precooked chicken pieces or rotisserie chicken. Just add them at the end to warm them through and absorb some sauce.
Slice the bell peppers and onions into thin strips, similar to what you would find on a fajita plate.
Whole wheat pasta holds it shape well here. You can substitute any 1 pound box of pasta that you'd like. Cook until al dente, about a minute under the time indicated on the pasta box.
Let the pasta sit for a couple of minutes to absorb the sauce before serving. Serve with chopped parsley or cilantro if desired.
This is a great dish to make-ahead or have on hand for weekday lunches. The pasta absorbs the sauce and gets even better as it sits.