Chicken Fajita Pasta
Nov 17, 2024 18:47:36 GMT -5
Post by Shoshanna on Nov 17, 2024 18:47:36 GMT -5
Chicken Fajita Pasta
Prep Time 10minutes
Cook Time 20minutes
Servings 4
Ingredients
8 ounces pasta (any shape you prefer)
1 tablespoon butter
2 small chicken breasts cubed*
1 Tablespoon smoked paprika
1/2 Tablespoon garlic powder
1 Tablespoon fajita seasoning
1 onion finely diced
1 red bell pepper finely diced
1 green bell pepper finely diced
1 garlic clove minced
1 cup chicken broth
½ cup heavy cream
1 cup shredded Mozzarella cheese
Fresh parsley for garnish
Instructions
Cook pasta in a pot of boiling water according to package directions. Drain water, reserving a 1/4 cup of pasta water for later. Cover pasta to keep warm. Set aside.
Meanwhile, in a large oven-safe skillet, melt the butter over medium-high heat. Once melted, add the chicken pieces. Season chicken with the paprika, garlic powder and fajita seasoning. Stir. Add the onion and both bell peppers. Cook until the peppers are soft, and the chicken is cooked through.
Add the garlic clove to the skillet and cook for 30 seconds. Pour in the chicken broth and heavy cream. Stir and cook until the sauce thickens. Stir in the reserved pasta water and then the cooked pasta. Gently toss to combine everything.
Sprinkle the top evenly with the cheese then place the pan under the broiler until golden and bubbling. (*Watch closely the entire time so it doesn’t burn.) Serve and enjoy!
* While the original recipe features succulent chicken, you have the creative license to personalize this culinary masterpiece with your preferred protein. Consider infusing the dish with the robust flavor of thinly sliced steak or the earthy richness of sautéed shrimp. Adventurous souls may even venture into the realm of spicy chorizo for an extra kick.
link
Prep Time 10minutes
Cook Time 20minutes
Servings 4
Ingredients
8 ounces pasta (any shape you prefer)
1 tablespoon butter
2 small chicken breasts cubed*
1 Tablespoon smoked paprika
1/2 Tablespoon garlic powder
1 Tablespoon fajita seasoning
1 onion finely diced
1 red bell pepper finely diced
1 green bell pepper finely diced
1 garlic clove minced
1 cup chicken broth
½ cup heavy cream
1 cup shredded Mozzarella cheese
Fresh parsley for garnish
Instructions
Cook pasta in a pot of boiling water according to package directions. Drain water, reserving a 1/4 cup of pasta water for later. Cover pasta to keep warm. Set aside.
Meanwhile, in a large oven-safe skillet, melt the butter over medium-high heat. Once melted, add the chicken pieces. Season chicken with the paprika, garlic powder and fajita seasoning. Stir. Add the onion and both bell peppers. Cook until the peppers are soft, and the chicken is cooked through.
Add the garlic clove to the skillet and cook for 30 seconds. Pour in the chicken broth and heavy cream. Stir and cook until the sauce thickens. Stir in the reserved pasta water and then the cooked pasta. Gently toss to combine everything.
Sprinkle the top evenly with the cheese then place the pan under the broiler until golden and bubbling. (*Watch closely the entire time so it doesn’t burn.) Serve and enjoy!
* While the original recipe features succulent chicken, you have the creative license to personalize this culinary masterpiece with your preferred protein. Consider infusing the dish with the robust flavor of thinly sliced steak or the earthy richness of sautéed shrimp. Adventurous souls may even venture into the realm of spicy chorizo for an extra kick.
link
