Fajita Chicken Pasta

Name: Fajita Chicken Pasta
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 10
Cuisine: Mexican
Ingredients: 340 grams boneless, skinless chicken tenders, cut into 2-inch pieces; 454 grams farfalle; 355 milliliters half-and-half; 2 Tbsps olive oil; 3 smalls red, yellow or orange bell peppers, seeded and cut into 1/4-by-2-inch strips; 59 milliliters grated Parmesan, plus more for serving; 10 servings Salt and pepper; 28 grams packet fajita seasoning

Fajita Chicken Pasta might be just the main course you are searching for. One portion of this dish contains about 16g of protein, 9g of fat, and a total of 307 calories. This recipe serves 10. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have olive oil, farfalle, parmesan, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

In a large pot of boiling, salted water, cook farfalle until al dente, about 10 minutes.

Ingredients you will need

Farfalle

Water

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Pot

Drain, reserving 1/2 cup cooking water, and return pasta to pot.

Ingredients you will need

Pasta

Water

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Pot

In a large skillet, warm oil over medium heat. Rub seasoning on chicken.

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Dry Seasoning Rub

Whole Chicken

Cooking Oil

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Frying Pan

Add to skillet and cook 4 to 6 minutes, turning once, until cooked through.

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Frying Pan

Remove to a plate; cover.

Cook bell peppers in skillet, stirring, until just tender, 8 minutes.

Ingredients you will need

Bell Pepper

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Frying Pan

Add chicken, pour in half-and-half and stir to scrape up browned bits. Cook 3 minutes, stirring, until thickened. Stir in Parmesan and cook 30 seconds. Season with salt and pepper.

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Salt And Pepper

Parmesan

Whole Chicken

Toss chicken mixture with pasta.

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Whole Chicken

Pasta

Add some pasta water if mixture seems dry.

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Water

Serve with Parmesan.

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Parmesan

Equipment

Pot

Frying Pan

Ingredients

Servings:

340grams

boneless, skinless chicken tenders, cut into 2-inch pieces 454grams

farfalle 355milliliters

half-and-half 2Tbsps

olive oil 3smalls

red, yellow or orange bell peppers, seeded and cut into 1/4-by-2-inch strips 59milliliters

grated Parmesan, plus more for serving 10servings

Salt and pepper 28grams

packet fajita seasoning

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.