Ground Chicken Fajita Pasta
A quick and delightful dinner option that merges the spices of fajitas with the heartiness of pasta, creating a flavorful and filling dish for the entire family.
Ingrédients
Main ingredients
- 8 oz pasta of choice (e.g., penne, fusilli, or spaghetti)
- 1 lb ground chicken
- 1 bell pepper, sliced (your choice of color)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 packet fajita seasoning
- 1 cup chicken broth
- 1 cup diced tomatoes (canned or fresh)
- 1 cup corn (canned or frozen)
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Gather all your ingredients and prepare them for cooking. Slice the bell pepper, dice the onion, and mince the garlic.
Cooking the Chicken
- In a large skillet, add ground chicken over medium heat. Cook until browned, which should take about 5–7 minutes. Stir occasionally to break apart the meat, ensuring even cooking.
Sautéing the Vegetables
- Once the chicken is cooked, add the sliced bell pepper, diced onion, and minced garlic to the skillet. Sauté the vegetables until they’re tender and fragrant, roughly 4–5 minutes.
Adding Flavor
- Stir in the fajita seasoning, ensuring the chicken and vegetables are well-coated. Pour in the chicken broth, followed by the diced tomatoes and corn. Bring this mixture to a gentle simmer.
Cooking the Pasta
- While the sauce simmers, cook the pasta according to package instructions in a separate pot. Drain the pasta al dente, as it will continue cooking when combined with the sauce.
Combining Pasta and Sauce
- Add the drained pasta to the skillet with the fajita mixture. Stir gently to combine and let it heat through for about 2-3 minutes.
Finishing Touches
- Taste your Ground Chicken Fajita Pasta and season with salt and pepper as desired. If using cheese, sprinkle it over the top and cover the skillet briefly to let it melt.
Serving
- Garnish with fresh cilantro, if desired, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of chicken broth to prevent drying out. This dish can be frozen for up to 2-3 months.