This is definitely a recipe that I didn’t think would turn out all that great. However, we totally ended up loving it and barely even had any leftovers. It’s perfect for anyone who doesn’t want regular old fajitas but also wants something super easy to make!
What You Need:
2 Chicken Breasts
1 diced onion
Taco Seasoning (I list below the spices I used)
3 bell peppers (I used one red, one orange, and one yellow)
3 cloves minced garlic
2 cups chicken broth
1/2 c heavy whipping cream
1 can diced tomatoes with green chiles
Salt and pepper
8 oz penne pasta
Cut your chicken into bite-sized pieces. You’ll want to use half of your taco seasoning (end of post for mine) on your chicken now. Heat a skillet with olive oil and cook the chicken until browned. Set aside.
Add another teaspoon of olive oil and put the onions into the skillet along with the bell peppers and the rest of the taco seasoning. Stir occasionally until they are a little blackened. Once they’re ready, add in the garlic and stir for another 30 seconds.
Remove the veggies and set aside with the chicken.
On that skillet, put in the heavy whipping cream, diced tomatoes, pasta, and some salt and pepper. Bring to a boil and cover. Reduce heat and wait about 15 minutes until the pasta has absorbed most of the liquid. It will keep a creamy texture.
With the heat low, add in the veggies and chicken and stir until warm.
Homemade seasoning: cumin, garlic salt, black pepper, kosher salt and smoked paprika. I don’t measure, I just add to taste!
Now: serve and enjoy this creamy chicken fajita pasta!