March 3, 2016

Chicken Fajita Pasta

2 TB Olive Oil
1 pound chicken breasts
Taco/Fajita seasoning
1/2 cup diced onion
2 cups diced bell peppers
2 cups chicken broth
1/2 cup heavy cream
1 can Rotel tomatoes
8 oz penne pasta (or similar sized pasta)
salt and pepper

Cut the chicken into bite sized pieces and season with taco seasoning.  Heat 1 TB oil in a large skillet and cook chicken.  Remove chicken and set aside.

Add remaining 1 TB oil to skillet.  Cook onions and bell peppers, toss with taco seasoning.    Remove veggies and set aside with chicken.

In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta and salt and pepper.  Stir, bring to a boil, then cover and simmer for 15 min until pasta is tender.  Add the chicken and veggies back into the skillet.  Stir, and heat through.

Picture credit and recipe adapted from Kevin and Amanda's Recipes

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