Skillet Chicken Fajita Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Skillet Chicken Fajita Pasta combines seasoned chicken breast with sautéed peppers and onions in a creamy tomato sauce tossed with pasta. It's a quick weeknight dinner with Tex-Mex flavors ready in 30 minutes.
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Nutrition & ingredients
Ingredients
serves 8- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika or smoked paprika
- 1 tablespoon oil
- 1 1/2 pounds boneless skinless chicken breasts (cut into 1/2-inch strips or pieces)
- Salt and pepper
- 2 medium bell peppers (whichever colors you prefer, cored and diced)
- 1/2 cup chopped onion (white or yellow)
- 2 1/2 cups chicken broth (I use low-sodium)
- 2 1/2 cups milk (preferably not skim)
- 1 (15-ounce) can diced or petite-diced tomatoes, undrained
- 16 ounces tube-shaped pasta (see note)
- 1 to 2 cups shredded Monterey Jack cheese
- Fresh limes (chopped chives, avocados, for serving (optional))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 609mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 811mg
- Calcium
- 303mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 609MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.