Chicken Fajita Pasta

Simplify with Sarah

IMG_3642Recipes from and


2 tbsp extra virgin olive oil

1 lb boneless, skinless chicken (breast or thighs)

3 tbsp fajita seasoning (recipe below, or use 1 envelope pre-made)

2 cups diced onion

2 cups diced red and green bell peppers

3-4 cloves garlic, minced

2 cups low-sodium chicken broth

1/2 cup heavy cream (I used whole milk)

1 14-oz can diced tomatoes

1 4-oz can diced green chilies

8 oz pasta (avoid long pasta, you want it to grip the sauce)

1/2 tsp salt (I omitted)


Cut the chicken into bite-size pieces; season with half of taco seasoning.

In a skillet, heat 1 tbsp oil over medium heat. Add chicken in single layer and cook without stirring until one side is seared and browned.

Flip and cook other side; remove to a plate and set aside.

Add the remaining 1 tbsp oil and turn heat to…

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