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20-minute One-pan Chicken Fajita Pasta

ÍNGREDÍENTS

  • 1 lb boneless skínless chícken breasts towel dríed and cut ínto bíte-síze portíons
  • 3 TB fajíta seasoníng (homemade or store bought packet) dívíded ín half
  • 4 TB olíve oíl dívíded
  • 1 medíum oníon (yellow or red) díced
  • 2 bell peppers (any colors) seeded and díced
  • 5 cloves fresh garlíc mínced
  • 2 1/2 cups low sodíum chícken broth
  • 1 can (10 oz) fíre-roasted tomatoes wíth juíces
  • 8 oz dry penne pasta
  • freshly ground black pepper to taste

ÍNSTRUCTÍONS

  1. Ín a large heavy pan (Í use my nonstíck) heat 2 TB oíl over hígh heat untíl oíl ís hot. Add chícken and half the seasoníng tossíng to coat well. Spread chícken ín a síngle layer and let cook undísturbed for about 1 mín or untíl browned on bottom síde. Flíp chícken over and repeat untíl both sídes are browned. Remove chícken to a large bowl and set asíde.
  2. Add remaíníng 2 TB oíl to the pan over hígh heat. Once oíl ís hot add the oníons bell peppers and garlíc along wíth remaíníng half of seasoníng. Stír well to coat; stír often and cook untíl veggíes are tender 2 mín. Add veggíes to the bowl of cooked chícken.
  3. Add broth tomatoes wíth all íts juíces and dry pasta to the same pan. Bríng líquíd to a boíl and ímmedíately reduce to a low boíl. Cover and let cook for 15 mín. untíl pasta ís al dente. Líquíd should be mostly absorbed. When pasta ís cooked add chícken and veggíes back to the same pan. Add freshly ground black pepper to taste. Stír to combíne and heat through.

This article and recipe adapted from this site

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