Chicken Fajita Pasta Skillet!

 

I love fajitas!  Anytime we eat out and they are on the menu, that is usually what I order.  I also love pasta so I decided to combine the two in a one skillet meal and the results were delicious!  I would say this is a definite winner!   This is a great way to use leftover chicken and pasta when cook more than you need or cook extra knowing you will make this in the next day or so!  That's what I do a lot!

This recipe can be adjusted to the level of heat you like.  I like spicy myself, but when cooking for other people I tone it down some!   

Here is what you will need:

2 Tbs. olive oil or vegetable oil
2 Tbs. butter
1 medium sweet onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and diced

3 cups diced chicken breast (you can use leftover chicken breasts or a rotisserie chicken)

1/2 tsp. salt

1/2 tsp. black pepper

1 tsp. garlic powder

1/2 tsp. chili powder

1 (1 oz.) pkg. fajita seasoning mix (I used Old El Paso)

1 (10 oz.) can Rotel tomatoes

dash of hot sauce to taste (I used Tabasco)

8 oz. penne pasta, cooked al dente

3 cups half and half cream or whole milk

1/2 cup sour cream

3 cups Monterrey Jack/Cheddar blend cheese, shredded and divided

Garnishes  (all optional)

jalapeno slices

fresh cilantro

Mexican Crema

Roasted Poblana Salsa Cremosa

pico de gallo

In a a large skillet with a lid, melt the butter in the oil over medium heat.    Add the onion, green and red bell peppers and jalapeno and saute until the begin to soften.   Add the diced, cooked chicken. 

 Sprinkle with the seasonings and the package of fajita mix.  Add the can of Rotel, undrained and the dash of hot sauce which is optional.   Add the cooked pasta and toss together!  

Add the half and half and sour cream and toss together! 

Add in half of the shredded cheese and mix!   Turn the heat to medium low.  Cover with the lid and allow to just simmer on low for about 10 - 15 minutes.  Stir halfway through or it can stick.  This allows the cream to come up to temperature and warm and the cheese to melt. 

Sprinkle the top with the rest of the cheese and cover with the lid.  Cook on low heat for about 10 more minutes or until the cheese has melted!

When the cheese is nice and melted, it's ready to serve!  Garnish the top with jalapeno slices, some fresh cilantro, or sprinkle with a little chili powder like it did here!

I like to drizzle the top of my serving with Mexican Crema or some Roasted Poblana Salsa Cremosa, which is sort of spicy!   If you don't have Mexican Crema, you can add some lime juice to sour cream to thin it out and use that!  

 This is one of the best pasta dishes I have made recently!  It's so tasty!

I't's also quick and easy and the leftovers are just as good as the first time you served it! 

Hope you enjoy!!!