People. Get ready. This is a warm, comforting, and incredibly easy way to get your Mexican food fix this weekend. I’m talkin’ veggies, pasta, sauce and cheesy goodness all wrapped up into a nearly one pan dish!
Let’s dig in, shall we?
First things first: whip up a batch of homemade fajita seasoning. I stopped using packaged seasoning years ago, once I realized how easy it is to make it at home with things you already have in your spice cabinet. And with wayyy less sodium.
First, mix together your cornstarch, chili powder, onion powder, garlic powder, cumin, salt, red pepper and paprika in a small bowl.
You’ll need half of the seasoning mix for this recipe, but you could easily double or triple it, store it in a small container, and keep it for spicing up your beef, ground turkey, and other meats for Mexican meals.
Next, cube up your boneless, skinless chicken breast into bite sized pieces. These will get browned on the stovetop with olive oil and half of the fajita seasoning.
Once the chicken has cooked for about two minutes on each side, remove from the pan and place in a medium bowl to the side. Add the remaining olive oil to the same pan, and put in the chopped peppers and onions. Throw the remaining seasoning onto the veggies and mix to coat.
Once the veggies have cooked to tender (around five minutes), place them into the bowl with the chicken and set aside. This will give the seasoning a chance to really soak into the veggies and chicken while the pasta and sauce are cooking.
In the same pan as before, place the pasta (broken in half), can of diced tomatoes and broth. Mix to combine.
You might be skeptical, but fear not! Your pasta will cook up perfectly in the sauce, reducing and thickening, and soaking up all the flavor of the tomatoes and broth. Bring this mix to a boil on high heat, then turn down to low, cover, and simmer for 15 minutes.
After 15 minutes, your pasta and sauce will look like this!
Add your bowl of veggies and chicken back into the pan, and cook on low for two to three minutes until the chicken is heated through and sauce continues to thicken.
How easy was that? Now, just sprinkle some shredded cheese on top, and enjoy!
- 1 lb boneless skinless chicken breasts, towel dried, and cut into bite-size portions
- 1/2 fajita seasoning recipe (below), divided in half
- 4 tbs olive oil, divided
- 1/2 sweet white onion, chopped
- 2 bell peppers (any colors) seeded and chopped
- 2½ cups low sodium chicken broth
- 1 can (10 oz) diced tomatoes & green chilies
- 6 oz whole wheat spaghetti
Homemade Fajita Seasoning:
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- Mix together fajita seasoning spices in a small bowl and set aside.
- In a large heavy pan (I use my nonstick) heat 2 tbs oil over high heat until oil is hot. Add chicken and half the seasoning, tossing to coat well. Spread chicken in a single layer and let cook undisturbed for about 2 min, or until browned on bottom side. Flip chicken over and repeat until both sides are browned. Remove chicken, place in a medium bowl and set aside.
- Add remaining 2 tbs oil to the pan over high heat. Once oil is hot, add the onions and bell peppers along with remaining half of seasoning. Stir well to coat; stir often and cook until veggies are tender, 5 min. Add veggies to the bowl of cooked chicken.
- Add broth, tomatoes with all its juices, and dry pasta to the same pan. Bring liquid to a boil and immediately reduce to a low boil. Cover and let cook for 15 min. until pasta is al dente. Liquid should be mostly absorbed. When pasta is cooked, add chicken and veggies back to the same pan. Add freshly ground black pepper to taste. Stir to combine and heat through.