Tastes Better From Scratch · by Lauren Allen★ 4.8 (57)
Chicken Fajita Pasta
NUTRITION · PER SERVING40M COOK
CAL 20%·PRO 68%
CARBS 32G33% OF CAL
3G FIBER0G ADDED0G INTRINSIC20G OTHER10G TOTAL SUGAR
FAT 15G34% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bold one-skillet pasta blending fajita flavors with creamy sauce and fresh bell peppers. Combines the best of Mexican and Italian cuisines in a quick dinner.
mainmexicanpastachicken🍳 skillet
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Tablespoons oil ((vegetable or canola oil))
- 3 Tablespoons lemon juice
- 1-2 cloves garlic (, minced)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- pinch of salt
- freshly ground black pepper
- 1 pound boneless skinless chicken breast halves or tenders
- 1 Tablespoon olive oil
- 1 whole onion (chopped)
- 1 green bell pepper (, chopped)
- 1 red bell pepper (chopped)
- 2 cups low-sodium chicken broth
- ½ cup milk
- 14.5 ounce can diced tomatoes (, undrained)
- 8 ounces Penne Pastas (, regular or whole wheat)
- ½ teaspoon salt
- salsa and sour cream (, for topping, if desired)
At a glance
PER SERVING · TIME 40M
CAL 20%·PRO 68%
CARBS 32G33% OF CAL
3G FIBER0G ADDED0G INTRINSIC20G OTHER10G TOTAL SUGAR
FAT 15G34% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 886mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 914mg
- Calcium
- 109mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 886MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.