ONE POT Chicken Fajita Pasta
Lighter ONE POT Chicken Fajita Pasta has only minutes of hands-on cooking time! It's smothered in cheesy, creamy salsa infused sauce bursting with your favorite fajita spiced chicken, onions and peppers. The Fajita Pasta cooks right IN the sauce for simple prep, minimal cleanup, and extra flavooooor. Pull out a chair because this one pot dinner is about to become a regular at your kitchen table!
Servings 6 -8 servings
Ingredients
- 4 cups cellentani pasta (may sub rigatoni or penne etc.)
- 2 tablespoons olive oil
- 1 pound chicken breasts sliced thinly (1/4”) then cut into 2-3” pieces
- 3 bell peppers (any color combo) thinly sliced, cut in half
- 4 garlic cloves, minced
- 1 small onion, thinly sliced then cut in half
- 1 1/4 teaspoon salt
- 1 tsp EACH chili powder, ground cumin
- 1/2 teaspoon EACH smoked paprika, dried oregano
- 1/4 teaspoon pepper
- 1 15 oz. can black beans rinsed and drained
- 1/4-1/2 cup medium salsa (I like Mateo's)
- 1 10 oz. can mild enchilada sauce
- 3 cups milk
- 1 cup Mexican cheese blend or sharp cheddar cheese
- 1/3 cup sour cream (I use light)
Garnish
- Tomatoes
- avocado
- cilantro
- sour cream
Instructions
- Heat 2 tablespoons olive oil in a Dutch oven or soup pot. Add chicken and onions and sauté for 3 minutes.
- Add bell peppers, garlic, and all seasonings/spices. Cook, stirring constantly, for 2 minutes.
- Stir in black beans, salsa, enchilada sauce, milk and pasta. Bring pasta to a boil and cook uncovered, stirring occasionally, just until pasta is al dente, being careful not to overcook.
- Turn off heat and stir in cheese until melted followed by sour cream. Taste and season with salt/pepper and hot sauce/salsa to taste.
- Garnish with fresh tomatoes, avocado, cilantro etc. if desired.