Creamy Chicken Fajita Pasta

Makes 2 servings · 55 min from scratch · about 25 min with the shortcut

Creamy Chicken Fajita Pasta

Calories
520
Protein
51 g
Carbs
56 g
Fat
10 g

Per serving, from scratch. Shortcut numbers are below.

Or use the shortcut

Ingredients

Chicken Or use the shortcut

  • ⅔ lb boneless, skinless chicken breast, diced
  • 1½ tbsp fajita seasoning
  • Cooking spray

Sauce

  • ½ cup sliced red onion
  • 1 cup sliced red bell pepper
  • 1½ tsp fajita seasoning
  • 3 light spreadable cheese wedges (or 3 tbsp light cream cheese)
  • 2½ tbsp light cream cheese

Pasta

  • 4½ oz protein penne (or chickpea or lentil penne)
  • Dried parsley (optional)

Directions

  1. Cook the pasta. Boil the penne as the package directs. Save 1 cup of the cooking water before you drain it.

  2. Season the chicken. Meanwhile, toss the chicken with the 1½ tbsp fajita seasoning.
    Shortcut: skip

  3. Cook the chicken. Coat a large skillet with cooking spray and cook the chicken over high heat, stirring. When it is nearly done, add the onion and bell pepper and cook until the chicken reaches 165°F.
    Shortcut: heat instead

  4. Build the sauce. Add a splash of the pasta water and the 1½ tsp fajita seasoning. Stir in the cheese wedges until they melt.

  5. Add the pasta. Toss in the drained pasta and the cream cheese. If the sauce is thick, add more pasta water a little at a time.

  6. Simmer. Cook over medium low heat for 3 to 5 minutes, until creamy. Divide between 2 plates and sprinkle with parsley.

Pollo Asado
Pollo Asado · The Stuffed Burrito Co.

Skip the cooking

Use ½ lb Pollo Asado instead

It comes fully cooked and already marinated in citrus and chipotle, so step 2 goes away. Thaw it in the fridge overnight. Heat it in a skillet over medium high heat for 5 to 7 minutes, turning, until it reaches 165°F, then chop it. In step 3, cook only the vegetables, then stir in the chicken.

Per serving: 560 cal · 45 g protein · 57 g carbs · 20 g fat. Contains soy and wheat.

Build your box

Want more protein? Use ½ lb Chicken Crumbles. In step 3, cook the vegetables first, then add the crumbles and warm them for 3 to 4 minutes, stirring, until they reach 165°F. Per serving: 560 cal · 56 g protein · 54 g carbs · 16 g fat.

Nutrition per serving is estimated from USDA data and Portside label values. Protein pasta is counted at 10 g protein per 2 oz dry.