Fajita Pasta

Chicken Fajita Pasta with creamy sauce. I used my taco mixed to flavor this fajita. If you saw my recipe Spicy Chipotle Chicken Taco you’ll see the spices I combined for this taco mix. But don’t worry you’ll see the recipe at the bottom of this page.

Ingredients:

2 chicken breast, thinly sliced

8 oz. cooked pasta

1 tablespoon taco mixed

2 bell peppers, one red and one green, sliced

4 baby Bella mushrooms, sliced

4 garlic cloves, minced

1 onion, chopped

3 tablespoons olive oil

1 cup Monterey Jack or Colby Jack cheese

1/2 cup heavy cream

1/2 cup chicken broth

a handful of cilantro

salt and pepper to taste

Instructions:

-1. Place the chicken in a bowl, season with salt and pepper, add the taco seasoning. Toss to coat well, marinate for at least 5-10 minutes.

-2. Heat the pan with oil. Add the chicken and cook until brown, about a minute each side. Set aside.

-3. Use the same pan, sauté garlic and onion, stir, cook the onion until tender. Add the bell peppers and mushrooms. Season with salt and pepper, stir to combine well.

-4. Add the chicken back to the pan, mix well with the veggies. Add the chicken broth, stir, cover, and simmer for a minute. Remove the cover, stir to combine.

-5. Add the heavy cream and cheese, stir to mix. Add the pasta and continuously stir, until the pasta are well coated with the sauce. Garnish with cilantro.

Note: If you want a thicker sauce – simmer for a little longer until you get the right consistency.

Watch the video

For the Taco Mixed:

4 tablespoons chili powder

2 teaspoons cumin

2 teaspoons onion powder

2 teaspoons oregano

2 teaspoons garlic powder

3 teaspoons paprika

Store your taco mixed with your other spices in an airtight container or use a mason jar. You only need a tablespoon of the mix for this recipe.

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