Chicken Fajita Pasta Bake Recipes

Steps:

• Heat the broiler to high. Combine the chili powder, cumin and 1 tablespoon salt in a small bowl.
• Heat the oil in a large, high-sided skillet over medium-high heat. Add the chicken and chili powder mixture and cook, tossing occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes. Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes.
• Add the pasta and 2 1/2 cups water to the skillet and bring to a boil over medium-high heat. Once it comes to a boil, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, 14 to 16 minutes. Remove from the heat and stir in the cream cheese until melted. Sprinkle the pepper jack and crushed chips over the top. Transfer to the broiler and cook until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.

Steps:

• Preheat the oven to 400°F (200°C).
• In a nonstick baking dish, add the bell peppers, mushrooms, and onion.
• In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
• Pour the olive oil and half of the spice mix over the vegetables and toss well to coat.
• Bake the vegetables for about 30 minutes, stirring occasionally, until tender.
• In a large pot of boiling water, cook the pasta according to the package instructions, until tender.
• Drain the pasta, reserving about 1 cup (240 ml) of cooking water.
• Return the drained pasta to the pot and add the roasted vegetables. Add the rest of the spice mix, the reserved pasta water, and the sour cream and mix to combine.
• Transfer the pasta mixture to the baking dish used for roasting the vegetables and spread evenly. Sprinkle the cheese over the top.
• Bake for about 15 minutes, until the cheese is golden brown.
• Let cool for about 5 minutes, then serve. Garnish with parsley, if desired.
• Enjoy!

Steps:

• Heat oil in a large pot over high heat
• Add chicken and cook until no pink is visible, about 5-6 minutes, then take the chicken out.
• Add the bell peppers and onion, cooking until the onion is translucent, about 6 minutes.
• Add the chicken back to the pot with salt, pepper, chili powder, cumin, and garlic powder, stirring until evenly coated, about 30 seconds.
• Add the milk and the penne, stirring constantly to prevent any pasta from sticking.
• Cook for about 20 minutes until pasta is cooked and the milk has reduced to a thick sauce that coats the pasta.
• Add the cheese and mix until melted.
• Nutrition Calories: 1958 Fat: 41 grams Carbs: 305 grams Fiber: 16 grams Sugars: 50 grams Protein: 90 grams
• Enjoy!

Steps:

• Cook the pasta according to the package directions. Drain and set aside.
• Sprinkle 1 tablespoon fajita seasoning over the chicken and toss to coat.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over a high heat. When the butter has melted and the oil is hot, add half of the chicken in a single layer. Allow the chicken to brown, about 1 minute, before turning and cooking for an additional minute. Remove to a plate with a slotted spoon. Add the remaining chicken and repeat.
• Add the remaining tablespoon each butter and olive oil to the same skillet. When the butter has melted, add the garlic, peppers, onions and mushrooms, then cook, getting as much color on the vegetables as possible, for 1 minute. Remove the vegetables to a plate.
• With the skillet still over high heat, add the chicken stock and tequila to deglaze; allow to cook for a couple of minutes. Reduce the heat to medium, then sprinkle the remaining tablespoon fajita seasoning into the sauce. Stir in the cream and adobo sauce. Allow to cook, stirring, until the sauce begins to thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed. (The sauce should have a good amount of heat to it.)
• Finally, add the chicken and vegetables back to the skillet. Add the pasta and the tomatoes, then toss to combine. Cook for a couple more minutes until everything is heated through. Top with the chopped cilantro and chow down.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan.
• Heat a skillet over medium heat. Add chicken; cook and stir until browned on all sides, about 6 minutes. Transfer chicken to a plate.
• Heat oil in the hot skillet. Add tomato, bell pepper, and onion; cook and stir until softened, 5 to 7 minutes. Mix in cooked chicken, water, and fajita seasoning.
• Line the bottom of the prepared pan with 5 tortillas; pour pinto beans on top. Spread 1/2 of the chicken mixture over the beans; cover with Cheddar cheese. Layer the remaining tortillas, black beans, and chicken mixture on top. Cover with aluminum foil.
• Bake in the preheated oven until tortillas are lightly browned and chicken juices run clear, 25 to 30 minutes. Top with green onions and cilantro.

Steps:

• Sprinkle chicken with 1 tablespoon fajita seasoning. In a large skillet over medium heat, cook chicken in 1 tablespoon oil for 6-8 minutes or until juices run clear. Meanwhile, cook pasta according to package directions., Remove chicken and keep warm. In the same skillet, saute peppers and onion in remaining oil. Sprinkle with remaining fajita seasoning; stir until blended. Add the salsa, water and chicken; heat through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and cilantro. Serve with sour cream if desired.