Chicken Fajita Pasta

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breasts, sliced into thin strips
• 1 packet (3 tablespoons) fajita or taco seasoning, divided
• 1 large onion, sliced
• 2-3 bell peppers (mixed colors), sliced
• 4 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1 (10 ounce) can Ro-Tel Diced Tomatoes and Green Chiles
• 1/2 teaspoon salt
• 8 ounces penne pasta
• 1 cup shredded Mexican blend cheese, optional
• Optional toppings: diced avocado, sour cream, chopped cilantro, and lime wedges

Instructions

1. Slice and pat dry the chicken, then coat with half of the fajita seasoning.
2. Warm 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the seasoned chicken and cook until no longer pink, about 5-6 minutes. Remove to a plate.
3. Add the remaining 1 tablespoon olive oil to the same skillet. Add the onion, bell peppers, and the remaining fajita seasoning. Cook until the vegetables are slightly charred and tender, about 5-6 minutes.
4. Add the minced garlic and cook until fragrant, about 30 seconds. Then, remove the veggies to the same plate as the chicken.
5. In the same skillet, pour in the chicken broth, heavy cream, diced tomatoes, and salt. Stir to combine and bring to a boil.
6. Reduce the heat to medium-low and stir in the pasta. Cover the pot and simmer, stirring frequently, for 10-15 minutes or until the pasta is cooked.
7. If using, add the cheese in small handfuls, stirring well after each addition until it’s melted. Then, mix the chicken and veggies into the skillet until well coated in the sauce.
8. Serve chicken fajita pasta hot, garnished with your favorite toppings. Enjoy!