One-pot chicken fajita pasta
Serves 6 1 pound skinless, boneless chicken breasts cut into thin strips
2 tablespoons apple cider vinegar 2 tablespoons olive oil
2 tablespoons fresh lime juice (juice from one lime)
2 tablespoons water 1 tablespoon chili powder 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon granulated sugar 1 teaspoon kosher salt 1⁄4 teaspoon black pepper
Marinated chicken from above 1 tablespoon olive oil
2 cups assorted bell peppers, cut into thin strips
11⁄2 cups onion, cut into thin strips (1 medium onion)
11⁄2 cups low-sodium chicken broth 3⁄4 cup milk
10-ounce can of undrained Rotel tomatoes of your choice
8 ounces dried penne (about 3 cups)
Salt and pepper to taste
Minced fresh parsley for garnish (optional)
Chicken marinade: Whisk together vinegar, olive oil, lime juice, water, chili powder, paprika, onion powder, garlic powder, cumin, sugar, salt and pepper for the marinade.
Place chicken in a gallon zip-close bag. Add the marinade. Seal the bag, forcing out excess air. Refrigerate for at least 30 minutes or up to 8 hours.
Chicken fajita pasta: Drain the marinated chicken in a wire mesh strainer set over a bowl. Discard the marinade.
Add olive oil to 3 ⁄2-quart braiser or
1 large skillet over medium-high heat. When the pan is hot, add half of the marinated chicken. Cook, stirring frequently, until done, 2 to 3 minutes depending on the thickness of the chicken strips.
Remove the cooked chicken from the pan. Cook the remaining chicken; remove from the pan.
In the same pan, add the bell peppers and onions. Cook, stirring occasionally, until softened, about 5 minutes. Remove from the pan.
In the same pan, add the chicken broth, milk and undrained Rotel tomatoes. Stir, scraping up the browned bits from the bottom of the pan.
Add the pasta; stir to combine. Bring to a boil; cover and reduce heat to medium-low. Cook for 10 minutes, stirring halfway through to ensure the pasta isn’t sticking to the bottom of the pan.
Remove the cover; add the cooked veggies and chicken. Stir to combine. Heat for several minutes or until the veggies and chicken are heated through. If needed, add salt and pepper to taste. Garnish with fresh minced parsley and serve.