ONE-SKILLET CHICKEN FAJITA PASTA

One-Skillet Chicken Fajita Pasta image

You can have this quick, easy fajita pasta on the table in no time. We love the kicked-up Southwestern flavor, and I like being able to make the whole meal in my cast-iron skillet. I sometimes garnish it with crushed corn chips. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3 cups uncooked elbow macaroni
2 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 envelope fajita seasoning mix, divided
1 large onion, chopped
1 large green pepper, chopped
3 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 can (10 ounces) diced tomatoes and green chiles, drained
1 can (4 ounces) chopped green chiles, drained
1/2 cup heavy whipping cream
1/2 teaspoon salt
1 cup shredded sharp cheddar cheese

Steps:

Cook macaroni according to package directions for al dente., Meanwhile, heat 1 tablespoon oil in a large skillet oven over medium-high heat. Add chicken and 4-1/2 teaspoons fajita seasoning; cook and stir until no longer pink, 5-7 minutes. Remove chicken and keep warm., Heat remaining 1 tablespoon oil in skillet. Add onion, green pepper and remaining 4-1/2 teaspoons fajita seasoning. Cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from pan., In the same skillet, add broth, diced tomatoes, green chiles, cream and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Return macaroni, chicken and vegetables to skillet; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 448 calories, Fat 21g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 1304mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.