One Pan Chicken Fajita Pasta

Nothing better than a one pot meal, right? I don't know about you, but after making it through my day doing what I do, sometimes dinner seems overwhelming. And the thought of cleaning up a bunch of dishes makes me want to cry sometimes. So when I can get by with only using one pot, then I'm all about it! And when the recipe is yummy to boot....then it's a win/win!!!

One Pan Chicken Fajita Pasta



1 pound boneless, skinless chicken breasts ~ cut into bite sized pieces
1 package fajita mix
1 large onion ~ diced
1 red bell pepper ~ diced
1 green bell pepper ~ diced
2 cloves garlic ~ minced
2 cups chicken stock
1/2 cup half & half
1 10-ounce can Rotel tomatoes with green chilies
8 ounce penne pasta
Salt & pepper to taste

Place diced chicken in a small bowl and season with 2 tablespoons of the fajita mix.

Heat a few tablespoons of olive oil in a large skillet. Add the seasoned chicken and cook until the chicken is cooked through. Remove the chicken to a plate and set aside.

Add another tablespoon of olive oil then add the onion, bell pepper and garlic. Saute veggies for a minute or so then add them to plate with the chicken.

Add the chicken stock, the remaining fajita mix, Rotel tomatoes and half & half to the pan and bring to a boil along with the pasta and cook until the pasta is done and has absorbed the liquid.

Add the chicken and veggies back to the pan, along with some salt & pepper and heat through.


 

Let's go!

 

Season the diced chicken with 

a little of the fajita mix.

 

Then cook the chicken.

 

Remove the cooked chicken 

from the pan and saute the veggies.

 

Remove the veggies from the pan 

then combine the chicken stock, 

the rest of the fajita mix, the Rotel 

tomatoes and the half & half.

 

Add the pasta to the pot and 

cook until the pasta is done.

 

Then add the meat and veggies back to the pan.

 

Heat through....

 

...and eat!