Chicken Fajita Pasta

Chicken Fajita Pasta
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from Terri’s kitchen
  • CourseMain Dish
Chicken Fajita Pasta
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from Terri’s kitchen
  • CourseMain Dish
Ingredients
  • 1 tsp. smoked paprika
  • 1.5 lbs. chicken breasts
  • 1 green pepper
  • 1 red pepper
  • 1 onion
  • 1 package fajita mix
  • 1- 4 oz. can diced green chilies
  • 1 14.5 oz can petite diced tomatoes
  • 1 tsp. chipotle chili powder
  • 1 tsp. cumin
  • 1 Tblsp. dried cilantro
  • 2- 8 oz. packages cream cheese
  • 1 yellow pepper, thinly sliced or diced
Instructions
  1. ♦ Coarsely chop vegetables and set aside.
  2. ♦ In a large skillet, sauté chicken in a bit of olive oil. Brown both sides and cook just until juices run clear. Remove from skillet to a plate or cutting board. SAVE juices!
    ♦ Slice chicken into thin slices, shred or chop into pieces as desired.
  3. ♦ Start preparing the pasta per package directions. Drain.
  4. ♦ Add veggies to the pan with oil as needed, sauté until tender crisp. ♦ Add chicken and juices back into the pan with veggies. ♦ Stir in fajita mix and water per package directions.
    ♦ Add chilies and tomatoes, do NOT drain.
    ♦ Stir in other seasonings to your taste, I’ve listed the spices and amounts that I used.
    ♦ Stir to mix and let it simmer for a minute or two.
  5. ♦ For a DAIRY-FREE dish: STOP here and serve over hot pasta now.
  6. For a creamy, cheesy and more decadent version:
    ♦ Cut cream cheese into chunks and add to mixture, let melt and gently stir to blend.
    ♦ Stir in one package of shredded cheese, As it melts, add more as desired.
    ♦ Stir pasta into this cheesy/fajita mix. Add a bit a milk or broth to thin if needed.
Terri's Notes

You are literally making fajitas according to the package directions and adding a few other ingredients to turn them into a fast, fun, skillet meal.  ENJOY!

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