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Chicken Fjita Pasta Recipe


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     Chicken Fjita Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   4
  49.7 g of carbs

2 Tbs Olive Oil
1lb Boneless Skinless Chicken breasts
3 Tbs Fajita Seasoning mix
2 Cups diced onions (about 1 whole onion)
2 Cups bell pepper(diced 2-3 bell peppers)
2 Cups low sodium chicken broth
1/2 cup heavy cream
10 ozs diced tomatoes (Ro-Tel & Green Chiles)
8 ozs Penne Pasta
1/2 tsp salt

Start by slicing boneless skinless chicken breasts into bite-sized pieces. Season generously w/1/2 packet of Fajita seasoning(about 1.5 tbs)
Next coat the bottom of a large skillet w/a thin layer of olive oil & turn the heat to high. When the oil is very hot, add the chicken in a single layer & cook until one side is seared & browned(about 1-2 mins).Then flip the chicken over & brown the other side. Rove the chicken to a plate.
Add a little more oil with the heat still on high. When the oil is very hot again, add the sliced onions, bell peppers & remaining seasoning(about 1.5 tbs) Cook until veggies are slightly blackened. Turn the heat to low, add the minced garlic until fragrant & well combined(about 30 secs). Remove the veggies to the plate w/chicken.
Next add the broth, cream, diced tomoates & uncooked past to the skillet. You may also want to add some salt if using low-sodium broth. Stir & combine & bring to boil. Then cover, reduce heat to medium-low, and simmer for 15 mins. until the pasta is tender & liquid is mostly absorbed. Add the chicken & veggies back in & stir to combine until heated through(about 2 mins)

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