Chicken Fajita Pasta (Print-Friendly Version)
Tender chicken and bell peppers combined with creamy sauce and penne for a hearty and flavorful dish.
# Ingredients Required:
→ Sauce
01 -
295 ml half and half
02 -
180 ml chicken broth
03 -
½ chicken bouillon cube
04 -
1 teaspoon hot sauce
05 -
2 teaspoons chili powder
06 -
1 teaspoon brown sugar
07 -
½ teaspoon smoked paprika
08 -
½ teaspoon ground cumin
09 -
½ teaspoon dried oregano
10 -
½ teaspoon ground coriander
11 -
½ teaspoon garlic powder
→ Main
12 -
15 ml avocado oil
13 -
454 g boneless skinless chicken breast
14 -
Salt and black pepper to taste
15 -
2 cups sliced bell peppers
16 -
1 cup chopped yellow onion
17 -
120 ml dry white wine
18 -
227 g penne pasta
19 -
45 g unsalted butter
20 -
3 cloves garlic, minced
21 -
3 tablespoons all-purpose flour
22 -
1 can (285 g) drained diced tomatoes with green chilies
23 -
75 g shredded cheddar cheese
24 -
50 g shredded Pepper Jack cheese
25 -
2 teaspoons lime juice
26 -
Fresh cilantro, chopped, for garnish
# Detailed Directions:
01 -
Combine half and half, chicken broth, bouillon cube, hot sauce, chili powder, brown sugar, smoked paprika, cumin, oregano, coriander, and garlic powder in a large measuring cup. Set aside.
02 -
Cut chicken into bite-sized pieces, pat dry, and season with salt, pepper, and half of the seasoning mixture from the sauce ingredients.
03 -
Heat avocado oil in a large skillet over medium-high heat. Sear chicken pieces on all sides for 4 to 5 minutes until browned. Remove from skillet and set aside.
04 -
Add sliced bell peppers and chopped onion to the skillet with a little oil. Season lightly and cook for 5 to 7 minutes until softened. Remove and set aside.
05 -
Pour dry white wine into the skillet over medium heat, scraping up browned bits from the bottom. Allow the liquid to reduce by half.
06 -
Meanwhile, cook penne pasta in boiling salted water until al dente. Drain and set aside.
07 -
Add butter and minced garlic to the skillet and cook for 1 minute. Stir in flour and cook for an additional 2 minutes to form a roux.
08 -
Reduce heat to low and gradually whisk in the prepared sauce mixture, stirring constantly. Bring to a gentle boil, then reduce to a simmer.
09 -
Stir in the drained diced tomatoes with chilies. Gradually add shredded cheddar and Pepper Jack cheeses, stirring until the sauce is smooth and well combined.
10 -
Add the cooked pasta, seared chicken with its juices, and sautéed vegetables into the sauce. Stir thoroughly to heat through evenly.
11 -
Remove from heat, stir in lime juice, garnish with chopped fresh cilantro, and serve immediately.
# Helpful Advice:
01 -
Use fresh cilantro for the best garnish flavor and adjust hot sauce to preferred spice level.