Chicken Fajita Pasta with Gluten-Free Chipotle & Mexican Oregano Fettuccine
Serving Size:Â 2-3
Prep Time:Â 10 Minutes
Cook Time:Â 25 Minutes
Total Time:Â 35 Minutes
Ingredients:
8-9 oz. Pappardelle's Gluten-Free Chipotle & Mexican Oregano Fettuccine
3 Tbsp. extra-virgin olive oil
2-3 boneless skinless chicken breasts, sliced
1 each: green, red & yellow bell peppers, ribs & seeds removed, sliced
1 yellow onion, sliced
1 tsp. Kosher salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
1-1/2 tsp. chili powder
1 Tbsp. cumin
1 tsp. oregano
1 Tbsp. garlic powder
2-1/2 cups milk
1 cup shredded pepper jack cheese
Cilantro, finely chopped, for garnish
Avocado, sliced, for garnish
Jalapeño pepper, deseeded & sliced, for garnish
Instructions:Â
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 6-8 minutes. Rinse under cool water, drain and set aside.
- Heat olive oil in a large pot over high heat. Add chicken and season with salt & pepper. Cook chicken, until it has a slight golden brown color, about 5-6 minutes or internal temperature reaches 165 degrees F. Remove and set aside.
- Lower the heat to medium-high. Add onion and bell peppers and cook until softened, about 5 minutes. Add chicken back to the pot, along 1 tsp. salt, 1 tsp. black pepper, chili powder, cumin, and garlic powder, and stir until evenly coated, about 30 seconds.
- Add milk, stirring constantly. Lower the heat to medium-low and simmer for 5 minutes. Add pepper jack cheese and stir until well combined and sauce is creamy.Â
- Divide pasta into serving dishes and top with creamy fajita chicken. Garnish with cilantro, avocado and jalapeños. Serve and enjoy!