| Prep Time | 15 |
| Cook Time | 25 |
| Servings |
|
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into small chunks
- 3 Tbsp fajita seasoning
- 4 Tbsp olive oil, divided
- 1 large onion, diced
- 2 whole bell peppers, seeded and diced I used 1 red and 1 orange
- 5 cloves garlic, minced
- 2 1/2 cups chicken stock
- 1 14.5oz can fire-roasted tomatoes with juice
- 10 oz pasta I used penne
Ingredients
|
|
Instructions
- In a large nonstick pan, heat 2 Tbsp olive oil over high heat.
- Add chicken and 1.5 Tbsp fajita seasoning. Toss to coat the chicken. Spread the chicken in a single layer and cook for 3-5 minutes per side until browned. Remove the chicken from the pan and place aside in a bowl.
- Heat remaining 2 Tbsp olive oil to the pan over high heat. Once hot, add the onions, bell peppers, garlic and the remaining 1.5 Tbsp fajita seasoning. Stir to coat everything and continue to stir until veggies are tender, about 5 minutes. Add cooked veggies to the bowl of chicken.
- Add chicken stock, tomatoes with their juice and dry pasta to the pan. Bring to a boil and reduce to a low boil. Cover and cook for 15 minutes until pasta is cooked. Add chicken and veggies back into the pan. Stir to combine and heat. Taste and adjust seasonings and salt as necessary.