Chicken Fajita Pasta

So much has happened since Sunday.

Highlights including: your generous empathy (and helpful hints!) for my inability to boil and peel eggs, the arrival of and first rides on our new Peloton bike, Episode 4 of the Dietitians Dish (breast vs formula) is up on iTunes, and my kids eating everything I throw their way at dinner time. And during dinner prep. They’ve been munching on green onions, cabbage, and jalapenos. NO LIE.

Sunday night was my first hockey game with my newly drafted team. It was fun. We lost, but it was fun. I was not feeling well, but I’m forever giving the guys a hard time about their man colds, so you know this girl had to show up and do her best.

Monday I met the Peloton delivery folks at the house mid-day between meetings and it was a 1-2-3 process. I was so excited to fire up the thing but they squashed my excitement by telling me that the bike (screen) needed to warm up before being turned on. So, back to work I went. I returned home at the end of the day only to hit a little hiccup with getting it registered, but I was able to squeeze in a quick (but intense!) 20 minute ride before dinner.  If you want to follow Mark (soggydastuff) or myself (preventionrd), please do so! Mark is KILLING it. I’m surviving (but LOVING it!).

I was so excited for my first live ride SLASH I didn’t want to get up for an early workout so instead I stayed up all night tossing and turning with dread. Morning workouts, you and I…GRRRR! We’ll get it one of these days. I’m planning a Thursday morning workout, so here’s to hoping it comes after a good snooze. I hope to sleep like a baby tonight.

In the kitchen I’ve been plowing through 2 new cookbooks and absolutely slaying the whole dinner time ordeal. I’ve been making easy and quick yet healthy meals that we’ve all been eating together as a family It’s perfect! And it’s just in time for some upcoming work travel for Mr. Prevention. Oh, life!

But truly, my kids sat at the dinner table. Said, “thank you for dinner, mom!” (Shea first with Piper following her lead). They ate and asked for more (this meal, especially!). We talked and enjoyed one another. It was just the cherry on the cake that the recipe was, in fact, delicious, healthy, one pot, and perfect reheated for lunch the next day.

January 2019, I’ve got your number.


5.0 from 1 reviews
Chicken Fajita Pasta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings (~2 cups each)
 
Ingredients
  • 2 tsp ground cumin
  • 1 tsp paprika
  • ¾ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • 1 lb boneless, skinless chicken breasts, cut into ¾-inch pieces
  • 2 tsp extra-virgin olive oil, divided
  • 1 onion, diced
  • 1 yellow bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 cups low-sodium chicken broth
  • 1 (10 oz) can Rotel (diced tomatoes with green chiles)
  • 7 oz cavatappi (or corkscrew pasta)
  • ½ cup whole milk plain Greek yogurt
  • ½ avocado, diced
  • ¼ cup sliced green onions
  • ¼ cup chopped cilantro
Instructions
  1. In a small bowl, mix together the spices (cumin through salt).
  2. Place diced chicken in a large bowl and sprinkle with a little over half of the spice mixture and toss to coat. Set aside remaining spice mixture.
  3. Heat 1 teaspoon olive oil in a large, deep, nonstick skillet or Dutch oven over medium-high heat. Once hot, add the chicken and cook 5-6 minutes or until browned and cooked through. Remove to a plate and set aside.
  4. Heat remaining teaspoon olive oil in the skillet or Dutch oven and return to heat. Add onion and chopped bell pepper; sprinkle with remaining spice mixture and cook 8-10 minutes or until softened, stirring occasionally. Add garlic and stir, allow to cook until fragrant, about 30 seconds. Remove peppers and onions to the plate with the chicken and return the skillet/Dutch oven to the heat.
  5. To the skillet/Dutch oven, add the broth, Rotel, and uncooked pasta. Bring to a boil. Cover and reduce heat to medium. Simmer for 14-15 minutes or until pasta is cooked al dente, stirring 1-2 times throughout.
  6. Return the cooked peppers, onions, and chicken to the skillet; stir and cook for 1-2 minutes. Add the yogurt and mix well. Remove skillet from heat and top with diced avocado, green onions, and cilantro before serving.
Notes
Recipe from Skinny Taste One & Done
Nutrition Information
Serving size: 2 cups Calories: 352 Fat: 8.4 Carbohydrates: 44.4 Sugar: 6.6 Sodium: 817 Fiber: 5.0 Protein: 27.2 Cholesterol: 50
Be well,

Share With Your Friends!

5 Comments

  1. January 22, 2019 / 4:11 pm

    Is there a substitution you could recommend instead of cilantro? For those of us who taste soap?

    • Nicole Morrissey
      Author
      January 22, 2019 / 4:12 pm

      Hi Jolene! I would just omit the cilantro completely 🙂

      • Jolene
        January 22, 2019 / 4:21 pm

        Fair enough. To be honest, I’ve always wondered what cilantro is supposed to taste like. Those of you without the extra scent receptor that tells you “cilantro = poison” have an entire flavor all to yourselves.

        By the way, I definitely plan to try this recipe tomorrow. Looks awesome.

  2. February 18, 2019 / 3:09 pm

    Hi Nicole, thank you so much for sharing. Gotta try it out this weekend.

Leave a Reply to Chicken Fajita Pasta Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Get my newest recipes
Follow Me