Creamy Chicken Fajita Pasta
Chicken tossed in homemade fajita seasoning, cooked with bell peppers, pasta and mixed in a creamy sauce.
Foto: Spend With Pennies
Ingredients
- 1 pound boneless skinless chicken breasts (diced ½-inch )
- 2 tablespoons fajita seasoning (homemade or store bought)
- 1 tablespoon olive oil
- 1 red bell pepper (thinly sliced)
- 1 g reen bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 medium yellow onion (thinly sliced)
- 4 cloves garlic (minced)
- 1 cup half and half (or light cream)
- ½ cup shredded Monterey jack cheese
- 2 tablespoons chopped fresh cilantro
- 8 ounces pasta (cooked al dente)
Steps
-
Combine chicken breast and fajita seasoning in a medium bowl.
-
Heat olive oil in a 12" skillet over medium-high heat and cook chicken for 7 minutes or until almost fully cooked.
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Add in the peppers and the onion. Cook until the chicken is completely cooked and peppers and onion are slightly softened, about 4 minutes. Add in the garlic and cook for 30 seconds or until fragrant.
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Pour in the half and half and the shredded cheese, stir to combine until slightly thickened.
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Add cilantro and cooked pasta and stir to combine.
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If not thick and creamy continue to cook until it reaches desired consistency.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| boneless skinless chicken breasts | 1 pound | - | - |
| fajita seasoning | 2 tablespoons | - | - |
| olive oil | 1 tablespoon | - | - |
| red bell pepper | 1 | - | - |
| reen bell pepper | 1 g | - | - |
| yellow bell pepper | 1 | - | - |
| medium yellow onion | 1 | - | - |
| garlic | 4 cloves | - | - |
| half and half | 1 cup | Rp 35.000/kg | Rp 8.295 |
| shredded Monterey jack cheese | 0.5 cup | - | - |
| chopped fresh cilantro | 2 tablespoons | - | - |
| pasta | 8 ounces | - | - |
*Estimated market prices, may vary by region
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