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Home Pricing Community My Recipes

Home Pricing Community My Recipes

One Pot Chicken Fajita Pasta

4.0

1.5 tablespoons olive oil

3 (4-oz.) boneless, skinless chicken thighs, cut into ½-in. strips

3 small bell peppers (any color or combination), thinly sliced (about 5 cups)

1 medium-size red onion, thinly sliced (about 1½ cups)

1 tablespoon chili powder

1 tablespoon ground cumin

1.25 teaspoons kosher salt

0.75 teaspoon smoked paprika

0.25 teaspoon garlic powder

8 ounces uncooked penne pasta

2.5 cups tap water

0.5 cup chopped fresh cilantro leaves, plus more for garnish

0.33 cup cream cheese

6 ounces pepper Jack cheese, shredded (about 1½ cups), divided

Heat oil in a large cast-iron skillet over medium-high.
Add chicken, and cook, stirring occasionally, until seared on all sides, about 3 minutes.
Add bell peppers, onion, chili powder, cumin, salt, paprika, and garlic powder; cook, stirring often, until peppers are slightly softened, about 4 minutes.
Stir in pasta and water (some of the pasta will not be submerged in water).
Bring to a boil over medium-high.
Cook, stirring occasionally, until pasta is al dente and cooking water is thickened, 12 to 14 minutes.
While pasta cooks, preheat oven to broil, with oven rack about 6 inches from heat.
Remove pasta from heat.
Stir in cilantro, cream cheese, and 1 cup of the pepper Jack cheese, until cheese melts and mixture is creamy, 1 to 2 minutes.
Top evenly with remaining ½ cup pepper Jack cheese.
Broil until cheese is lightly browned in spots, about 3 minutes.
Remove from oven, and garnish with cilantro.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 2 weeks ago

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