Sunday, 19 October 2008

Chicken Fajita Pasta

2 tablespoons olive oil
1 pound boneless, skinless
   chicken breasts
3 tablespoons taco or fajita
1 onion chopped
2-3 bell peppers chopped
1 hot pepper cleaned and
   finely chopped
3-4 cloves garlic, minced
2 cups chicken broth
1/2 cup heavy cream
1 (10-oz) can Diced Tomatoes
3 cups uncooked penne pasta
1/2 teaspoon salt

  • Cut the chicken into bite-sized pieces. 
  • Season with half of taco seasoning. 
  • In a deep skillet, heat 1 tablespoon olive oil over high heat. 
  • When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. 
  • Flip the chicken to the other side and cook until browned. 
  • Remove the chicken to a plate and set aside.
  • Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. 
  • When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. 
  • Cook, stirring occasionally, until the veggies are slightly blackened. 
  • Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. 
  • Remove the veggies to the plate with the chicken.
  • In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. 
  • Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. 
  • Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.