One Pot Chicken Fajita Pasta from SkinnyTaste

January 3rd already.  My 10 days off work flew by.  I'm considering it retirement training and I can tell you, I excelled at it!  Camping and lots of cooking, lots of walking and wonderful company.  Life is good.

Today let's talk about healthy meals and cookbooks.

I checked the SkinnyTaste One and Done cookbook out of the library as I’ve been a fan of the website for quite a while. I’m thinking I may need to buy this book!  Checking cookbooks out of the library is nice as you can preview the book.  Have you ever looked forward to one and only found a few recipes you'd actually like?

So far we’ve tried three recipes from One and Done and every single one has been incredible. It's divided by topics such as pressure cooker, slow cooker, stove top, Dutch oven, Air Fryer and sheet pan.

My favorite so far - One Pot Chicken Fajita Pasta is a winner! This is another recipe which most certainly will be on the meal rotation.

One Pot Chicken Fajita Pasta

from the SkinnyTaste website and cookbook

INGREDIENTS:

2 tsp olive oil

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 tsp kosher salt

1 1/2 tsp ground cumin

1 tsp paprika

1/2 tsp chili powder

1/2 tsp garlic powder

1 large white onion, sliced

1 large red bell pepper, sliced

1 large yellow bell pepper, sliced

3 cloves garlic, minced

2 cups chicken broth

1 (10-oz) can Mild Ro-Tel Diced Tomatoes with Green Chiles

7 oz pasta corkscrew pasta

1/2 cup sour cream

1 scallion, diced

2 tablespoons chopped cilantro (I left this out)

diced avocado 

DIRECTIONS:

Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.

In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.

Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.

When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. 

Cook, stirring occasionally, until soft, about 10 minutes.

Add minced garlic, and stir until fragrant and well combined, about 30 seconds.

Remove from heat and transfer to the plate with the chicken.

In the same skillet, add the broth, diced tomatoes and uncooked pasta. 

Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.

Add the chicken and veggies back into skillet, stir to combine until heated through, about 2 minutes.

Mix in the sour cream and top with scallions and cilantro. Serve with avocado.

Coming up I will try the Tandoori Chicken from the sheet pan section.

Sharing with Beth Fish's Weekend Cooking Series.