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Chicken Fajita Pasta

25 Ratings

1 Comments

Prep 20 min
Total 40 min
Servings 4

Tex-Mex meets Italian in this awesomely easy weeknight dinner dish. MORE + LESS -

Macheesmo

October 19, 2016

Ingredients

1: tablespoon olive oil

1: lb. chicken breast, sliced thin

1: packet Old El Paso™ taco seasoning mix chicken

1/4: cup water

1/2: red bell pepper, sliced thin

1/2: green bell pepper, sliced thin

1/2: yellow bell pepper, sliced thin

1/2: red onion, sliced thin

1/2: lb. spaghetti (1/2 of a 16 oz. box)

4: oz. cheddar cheese, grated

: Salt and pepper

Steps

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1

In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.
2

Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.
3

Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.
4

Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.

Expert Tips

Keep a little pasta water after you drain your spaghetti. If your chicken fajita mix is looking too thick or dry, you can add a little pasta water to it to thin out the sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 570
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 7g 37% Trans Fat 0g
Cholesterol: 100mg; 33%
Sodium: 930mg; 39%
Potassium: 410mg; 12%
Total Carbohydrate: 58g; 19%
Dietary Fiber 4g 15% Sugars 3g
Protein: 42g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 50%; 50%
Calcium: 20%; 20%
Iron: 20%; 20%

Exchanges:

3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

A nice fusion mix between classic Italian and Tex-Mex flavors. So delicious and cheesy and easy to make!

If there are two cuisines I’m most comfortable with, it’s Italian food and Tex-Mex food. The Italian food comes from my youth. I grew up with big pots of pasta always around the dinner table.

But now I live in a Tex-Mex family. My wife loves Tex-Mex flavors and we eat Tex-Mex stuff weekly. So, it just makes sense to try and mash the cuisines together and see what happens.

Fortunately, what happens is something delicious. It’s an easy recipe to make, but the flavors are big and it’ll be a hit for any weeknight dinner.

It’s such a delicious and fun recipe. I hope you give it a try!