One Pot Chicken Fajita Pasta
This, sounds very good! Simple ingredients, on my to cook list and soon.
Ingredients
- 3 tablespoons cooking oil
- 3 chicken breasts, boneless, skinless, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon chili powder, 1 tsp if using Thai chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 5 cups milk
- 4 cups dry Penne pasta, (400 grams)
- 1 cup Pepper Jack cheese, or Monterey Jack, shredded
Instructions
- In a large pot, heat the oil on medium heat, add the chicken and cook, stirring often until no longer pink. Remove chicken to a bowl and set aside.
- Same pot, add the peppers and onion, cook, stirring often, until the onion is soft.
- Add the chicken back to the pot and mix in the salt, pepper, cumin, garlic powder, and chili powder.
- When everything is coated well, add the milk and pasta. Stir together and cook for about 20 to 30 minutes, stir often to prevent the pasta from sticking together.
- Cook until the pasta is tender and the sauce reduced.
- Add the cheese and mix in, no one will care if you use more cheese.
- When the cheese is melted and mixed in, serve.
Notes
This should be low cost per serving, will price when I buy 3 chicken breasts.
Adapted from an internet recipe.
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