I really enjoy sharing tasty and simple dishes with all of you. Did any of you try the recipes from my last two posts: Protein Bar Inspired Buffalo Chicken Wrap & Quinoa With Chicken & Turkey Meat Sauce? No?! That’s ok. I think this Creamy Chicken Fajita Pasta will get you cookin’ good-lookin’.
If you’re anything like me then you really enjoy the taste of fajitas. The traditional flavorful skirt steak, sautéed vegetables and warm tortilla seems to melt in your mouth. One night while attempting to prepare fajitas for dinner, I realized I didn’t have any tortillas. Instead of cancelling my dinner plans, I opted to put a spin on this classic dish. If Chipotle can add rice, then I’m sure pasta is acceptable.
4 Chicken Breast Tenderloins
1 Green, Yellow & Red Pepper
Egg Noodle Pasta
1 can of diced fire roasted tomatoes
1/2 tsp cumin, onion powder, chili powder, garlic powder, Mrs. Dash Southwest Chipotle, Emeril Essence, salt, sugar, and smoked paprika
1/8 cayenne pepper
First, add all of your fajita spices in a bowl and reserve.
Next, dice the bell peppers. (Note: Onions were omitted from the recipe since they weren’t on hand)
Then bring water to a boil for the pasta. In the meantime, add your chicken breast tenderloins to the skillet. Cook for about 2-3 minutes on each side.
While chicken is cooking, add your spices.
Continue cooking chicken for a little bit longer, then set aside in a dish and let rest so juices can redistribute. In the same skillet that you cooked the chicken, add the veggies.
In addition to the veggies cooking, add the pasta to the pot of boiling water.
Cook the pasta & veggies al dente. Avoid overcooking, the pasta and veggies which will result in a mushy consistency. Add canned tomatoes, cream cheese and chicken to the vegetables.
Once cream cheese has melted, add pasta. Garnish with green onions & serve.
Have you ever tried Creamy Chicken Fajita Pasta? Will you?