Fajita Pasta
A quick and creamy pasta dish with chicken, peppers, onions, and fajita spices, ready in about 30 minutes.
Equipment
- Large Pot
- Deep skillet
- Mixing Bowl
Ingredients
- 8 oz uncooked pasta (penne or rotini)
- 1 tablespoon olive oil
- 1/2 medium onion sliced or chopped
- 1 can Ro-tel diced tomatoes 10 fluid ounces, drained
- 1/2 cup chicken broth
- 1 packet fajita seasoning (1 ounce)
- 1/4 cup cream cheese
- 1.5 cups cooked chicken shredded or chopped
- Salt and pepper to taste
Instructions
- Soften the cream cheese at room temperature or microwave for 20 seconds.
- Boil salted water in a large pot and cook the pasta until al dente.
- Heat olive oil in a deep skillet over medium-high heat. Sauté onion and bell peppers for about 5 minutes until tender.
- Lower heat to medium-low and stir in Ro-tel tomatoes, chicken broth, fajita seasoning, and cream cheese. Mix until smooth.
- Add cooked chicken and warm through. If the sauce is too thick, add reserved pasta water to thin it out.
- Drain pasta and toss with the sauce mixture. Season with salt and pepper to taste.
- Serve immediately while warm.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.