Fajita Chicken Pasta (Printable Version)
Juicy chicken mixed with bell peppers and a creamy sauce tossed with penne for a rich and satisfying dish.
# Ingredients You'll Need:
→ Main
01 -
half a pound skinless chicken breasts
02 -
2 cups sliced bell peppers
03 -
1 cup chopped yellow onion
04 -
15 ml avocado oil
05 -
3 cloves garlic, minced
06 -
227 g penne pasta
07 -
45 g unsalted butter
08 -
120 ml dry white wine
09 -
Salt and black pepper to taste
10 -
3 tablespoons all-purpose flour
11 -
1 can (285 g) diced tomatoes with green chilies, drained
12 -
75 g shredded cheddar cheese
13 -
50 g shredded Pepper Jack cheese
14 -
2 teaspoons lime juice
15 -
Fresh chopped cilantro for topping
→ Sauce
16 -
295 ml half and half
17 -
180 ml chicken broth
18 -
½ chicken bouillon cube
19 -
1 teaspoon hot sauce
20 -
1 teaspoon brown sugar
21 -
½ teaspoon dried oregano
22 -
½ teaspoon smoked paprika
23 -
½ teaspoon ground cumin
24 -
½ teaspoon chili powder
25 -
½ teaspoon ground coriander
26 -
½ teaspoon garlic powder
# Detailed Preparation Steps:
01 -
Take it off the heat, stir in some lime juice, sprinkle chopped cilantro on top, and serve right away.
02 -
Put the cooked pasta, browned chicken with its juices, and the softened veggies into the sauce. Stir it all to heat up evenly.
03 -
Mix in the diced tomatoes with chilies. Slowly add the cheddar and Pepper Jack cheeses while stirring until the sauce is smooth and creamy.
04 -
Turn the heat down low and slowly whisk in the sauce mix you made earlier. Keep stirring, bring it to a gentle boil, then let it simmer.
05 -
Melt butter and garlic in the skillet, cook for a minute, then stir in flour and cook for two more minutes to make a thick base.
06 -
In the meantime, cook the penne in boiling salted water until it’s just right. Drain and set it aside.
07 -
Pour the white wine into the skillet over medium heat, scraping off browned bits from the bottom. Let the liquid shrink by half.
08 -
Toss the bell peppers and onions in the skillet with a splash of oil and some seasoning. Let them cook for 5 to 7 minutes until they’re soft. Then set aside.
09 -
Heat the avocado oil over medium-high heat. Cook the chicken pieces on all sides until they get a nice color, about 4 to 5 minutes. Take them out and set aside.
10 -
Cut the chicken into bite-sized chunks, dry them off, then sprinkle salt, pepper, and half the sauce spices on the pieces.
11 -
In a big measuring cup, mix half and half, chicken broth, bouillon, hot sauce, chili powder, brown sugar, smoked paprika, cumin, oregano, coriander, and garlic powder. Put it aside for now.
# Helpful Tips:
01 -
Fresh cilantro really boosts the flavor so use it if you can. Adjust the hot sauce to make it as mild or spicy as you like.