Chicken Fajita Pasta

Chicken Fajita Pasta is recipe that I found recently on Kevin and Amanda website. This one is also another favorite of ours. You can find it here.  I like to use the Gemelli pasta shape, but any narrow pasta will work well too, such as penne, ziti, rotini, etc. The pasta is cooked in the skillet in the sauce, and is meant to be served warm. 

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2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts

1 envelope (3 tablespoons) taco or fajita seasoning mix, store bought or homemade (see note below)

2 cups diced onion 

2 cups diced bell peppers (2-3 peppers) use a mix of green, red, and orange for better color

3-4 cloves garlic, minced (I don't add, since I don't like garlic)

2 cups low sodium chicken broth

1/2 cup heavy whipping cream

1 (10-oz) can Ro-Tel diced tomatoes with green chilies

8 ounces (about 3 cups) pasta (your choice - see note above in the description) - uncooked

1/2 teaspoon salt

1. Cut the chicken into bite-sized pieces and season with half of the taco seasoning mix. In a large skillet, heat 1tablespoon of the olive oil over medium-high heat. When the oil is hot, carefully add the chicken pieces in a single layer and cook without stirring until the underside is  browned, about 1-2 minutes. You may want to do this in two batches, so the chicken can brown properly. Turn the chicken over, and continue cooking until the other side is browned and cooked through. This may take a total of 5-6 minutes per batch. Remove the chicken from the skillet to a plate and set aside. 

2. Add the remaining olive oil to the skillet and add the onions and bell peppers and saute until halfway done. (You are only going to cook them until tender crisp overall, but get a start on them. Add the remaining taco seasoning mix and continue to cook until the vegetables are slightly blackened and are tender crisp. Turn heat down to low and add the garlic, stirring for about 30 seconds. Remove the vegetables to the plate with the chicken. 

3. In the same skillet, add the broth, whipping cream, Ro-Tel tomatoes. uncooked pasta. and salt. Stir well. cover skillet and cook for 15-20 minutes, until the pasta is tender and liquid has mostly absorbed. Add the chicken and pasta back in and stir until everything has heated through. 

4. Serve with a crusty bread of your choice.