Ingredients
Scale
- 4 tablespoons olive oil
- 2 lbs boneless skinless chicken breasts
- 2 tablespoons fajita seasoning
- 1 yellow onion
- 1 yellow bell pepper
- 1 green bell pepper
- 1 red bell pepper
- 4 cloves garlic
- 2 cups chicken stock (reduced-sodium)
- 1/2 cup heavy cream
- 10 oz diced tomatoes (canned)
- 8 oz dried bow tie pasta
- Kosher salt and black pepper to taste
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and half of the fajita seasoning. Cook until golden brown, about 4 minutes total, then remove from the pan.
- In the same skillet, add remaining olive oil, onion, bell peppers, and the rest of the fajita seasoning. Sauté until softened (4–5 minutes), then stir in minced garlic for an additional 30 seconds.
- Pour in chicken stock, heavy cream, diced tomatoes, pasta, salt, and black pepper. Bring to a boil and then reduce heat to a low boil; cover and cook for about 10 minutes, stirring occasionally.
- If needed, continue cooking until most liquid is absorbed (3–5 minutes). Return the chicken and sautéed vegetables back to the pan; stir well to combine.
- Serve garnished with lime wedges, sour cream, sliced green onions, and chopped cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 94mg