Fajita Pasta Bake Recipe By Tasty

ONE POT CHICKEN FAJITA PASTA RECIPE BY TASTY

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!

EASY CHICKEN FAJITA RICE AND VEGGIE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a medium bowl, combine spices to make fajita seasoning, or use store-bought.
• In a large bowl, combine, onion, peppers, and chicken.
• Add oil and seasoning, and mix until seasoning is fully incorporated.
• In a casserole dish, add rice and chicken broth. Then lay down all veggies and chicken.
• Cover the dish with foil and bake for 50-55 minutes until rice is fully cooked.
• Serve with tomatoes, cilantro, and cheese, if desired.
• Enjoy!

CHICKEN FAJITA PASTA BAKE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ziti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
• Heat oil in a skillet over medium heat; add onion and green pepper. Cook and stir until soft, 5 to 7 minutes; remove from skillet. Place chicken into the skillet; cook and stir until no longer pink, 7 to 10 minutes.
• Combine salsa, cream cheese, and taco seasoning in a saucepan over low heat: cook until cream cheese is melted, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine ziti, chicken, salsa mixture, black beans, corn, and onion mixture in a large bowl. Add 8 ounces Cheddar cheese; mix until combined. Pour into a baking pan.
• Bake in the preheated oven for 20 minutes. Remove from oven; top with remaining Cheddar cheese. Bake until cheese is melted, about 10 minutes.

CHICKEN FAJITA PASTA

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.

ONE-PAN CHICKEN FAJITA RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
• Tear off a sheet of parchment paper, large enough to fold into a packet.
• Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
• Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
• Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
• Enjoy!

CREAMY CHICKEN FAJITA PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions (al-dente), don't forget to season with salt.
• Heat a large heavy-duty pan or pot to medium/ high heat. Add oil and chicken breast pieces to pan. Sprinkle chicken with fajita seasoning. Cook for 5 minutes or until chicken is browned and cooked through.
• Add bell peppers, onion, and garlic to pan. Stir for 2-3 minutes or until onion is tender.
• Add pasta, half & half and cooked pasta to pan. Stir and simmer for 5 minutes or until cheese is fully melted and all the flavors are combined.
• Top with fresh minced cilantro, serve immediately.

CHICKEN FAJITA PASTA | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Cook the pasta as per the instructions on the packet. In a pestle and mortar, mix the cumin, coriander, chilli flakes, garlic salt and chilli powder until thoroughly combined.
• Spray a pan with low calorie cooking spray and cook the sliced chicken for 5 minutes. Add the spice mix and tomato puree and cook for 3 minutes.
• Add the sliced peppers and onions, along with 200ml of water and mix well. Leave to cook for 10 minutes until the chicken is cooked through and the peppers and onions have just started to soften.
• Drain the pasta and combine with the chicken fajita mix. Serve with a dollop of fat free yoghurt, or a different topping of your choice!

EASY FAJITA PASTA BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Spray 10- to 12-inch skillet with cooking spray; heat over medium heat. Add 2 cups thinly sliced red and green bell peppers and 1 small white onion, chopped, to skillet; cook and stir about 10 minutes or until tender.
• Meanwhile, cook 2 cups uncooked penne pasta as directed on package until al dente. Drain.
• In large bowl, toss together cooked pasta, bell peppers and onion, shredded cooked chicken breast, taco seasoning mix and whipping cream until combined. Pour into baking dish.
• Sprinkle shredded cheese blend evenly over top.
• Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.

FAJITA PASTA BAKE RECIPE BY TASTY

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!