Skillet Chicken Fajita Pasta
Here is a simple shortcut way to make a delicious meal in no time at all right in one skillet. Enjoy the bold yet mild flavors in this dish!
Sometimes you come across a recipe that sounds so good and easy but, once you start preparing the ingredients and the directions, you realize it’s not that easy after-all.
This recipe however is simple and easy with few ingredients for the perfect weeknight meal the whole family will love.
It’s also a great dish for potluck dinners and when company comes to visit.
Easily doubled or tripled for larger crowds.
Fresh vegetables with a jar of your favorite salsa makes for convenience in a recipe yet, still healthy.
Skillet Chicken Fajita Pasta
Yields: 4 servings
Nutrition: calories 538, fat 2.9 g, fiber 5.2 g, protein 34 g
Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
- 1 each red or green and yellow bell peppers
- 1/2 large onion, red or yellow
- 16 ounce jar salsa, I used Amy’s Fired Roasted but, any salsa works in this recipe
- 16 ounce box spaghetti, I used whole wheat this time
- 1 small jalapeno, this is optional, or you can add 1/4 tsp chili powder or red pepper flakes or leave out
- 1 – 2 tbsp olive oil
- 1/4 tsp each coarse salt and ground pepper, or to taste
- 1 – 2 tbsp pasta water
Directions:
- In large skillet or saute pan, heat oil, add in diced chicken, cook for a few minutes.
- Add peppers and onions and cook until chicken is no longer pink and you see juices run clear.
- While chicken is cooking, bring a pot of water to boil and cook spaghetti according to package directions.
- Once chicken is cooked throughout, add the jar of salsa and 1 to 2 tablespoons of pasta water. Stir to combine.
- Let simmer for a few minutes until cooked throughout.
- Once pasta is cooked and drained, add to a large bowl or serving plate. Layer chicken and vegetable mixture over top. Healthy and delicious!
Enjoy the deliciousness!
Skillet Chicken Fajita Pasta
Here is a simple shortcut way to make a delicious meal in no time at all right in one skillet. Enjoy the bold yet mild flavors in this dish!
Servings 4 servings
Calories 538 kcal
Ingredients
- 1 1/2 pounds white meat chicken, skinless and boneless breast, cut into 1 inch pieces
- 1 each red or green and yellow peppers
- 1/2 large onion, yellow or red
- 16 ounce jar salsa of choice
- 16 ounce box spaghetti or any pasta will work, I used whole wheat for this recipe
- 1 small jalapeno, this is optional, or you can add 1/4 tsp chili powder or red pepper flakes or leave out
- 1-2 tbsp olive oil
- 1/4 tsp coarse salt and ground pepper or to taste
- 1-2 tbsp pasta water
Instructions
-
1.In large skillet or saute pan, heat oil, add in diced chicken, cook for a few minutes.
2.Add peppers and onions and cook until chicken is no longer pink and you see juices run clear.
3.While chicken is cooking, bring a pot of water to boil and cook spaghetti according to package directions.
4.Once chicken is cooked throughout, add the jar of salsa and 1 to 2 tablespoons of pasta water. Stir to combine.
5.Let simmer for a few minutes until cooked throughout.
6.Once pasta is cooked and drained, add to a large bowl or serving plate. Layer chicken and vegetable mixture over top. Healthy and delicious, enjoy!
Look how colorful!
