Jump to recipe
Yields:
6 serving(s)
Prep Time:
40 mins
Total Time:
40 mins
Is it pasta night or fajita night? It's both!
Advertisement - Continue Reading Below
Ingredients
- 1 1/2 tsp.
kosher salt, plus more to taste
- 1 lb.
penne
- 3
skinless, boneless chicken breasts (1 to 1 1/2 lbs.), cut into 1-inch pieces
- 2 Tbsp.
fajita seasoning
- 2 Tbsp.
salted butter
- 2 Tbsp.
olive oil
- 3
garlic cloves, minced
- 1
red bell pepper, sliced 1/2-inch thick
- 1
poblano pepper, sliced 1/2-inch thick
- 1
small red onion, sliced 1/2-inch thick
- 8 oz.
cremini mushrooms, sliced
- 1 cup
low-sodium chicken broth
- 2 cups
heavy cream
- 1 Tbsp.
adobo sauce from a can of chipotles
Black pepper, to taste
Chopped fresh cilantro, to serve
Directions
- Step 1Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Drain the pasta and set aside.
- Step 2In a medium bowl, toss the chicken with 1 tablespoon of fajita seasoning and 1/2 teaspoon of salt.
- Step 3In a large Dutch oven, heat 1 tablespoon each of butter and olive oil over high heat. Add half of the chicken in a single layer. Cook until deep golden, 2 to 3 minutes, then stir and cook until golden on the other side, 1 to 2 more minutes. Remove to a plate with a slotted spoon. Add the remaining chicken and repeat.
- Step 4Add the remaining 1 tablespoon each of butter and olive oil to the drippings in the pot. Add the garlic, bell pepper, poblano, red onion, mushrooms, and the remaining 1 teaspoon of salt. Cook, tossing occasionally, until the vegetables are crisp-tender, 3 to 4 minutes. Remove the vegetables to a plate.
- Step 5Add the chicken broth to the pot and scrape up any browned bits from the bottom with a wooden spoon. Bring to a simmer and cook for a couple of minutes until slightly reduced.
- Step 6Reduce the heat to medium. Stir in the heavy cream, adobo sauce, and the remaining 1 tablespoon fajita seasoning. Cook, stirring occasionally, until thickened, 5 to 6 minutes. Season with salt and pepper as needed.
- Step 7Return the chicken and vegetables to the pot. Add the pasta and cook, tossing, until coated and heated through, 2 to 3 minutes. Serve topped with cilantro.
Advertisement - Continue Reading Below
Make Meatball Casserole For Dinner This Week
Cowboy Spaghetti Is A Hearty Weeknight Dinner
The Best One-Pot Chicken Tortellini Soup
Should You Salt Pasta Water?
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below