One Pot Ground Chicken Fajita Pasta
This one pot ground chicken fajita pasta is the perfect busy weeknight rush dinner. Ground chicken paired with warm spices, onions, peppers, creamy sour cream and of course - CHEESE! You'll love how easy this dish is to make and it's only one pot!
Servings: 6 servings
Ingredients
- 1 pound ground lean chicken
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 cloves garlic minced
- 2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 15 ounces tomato sauce
- 1-1/4 cup chicken stock
- 8 ounces dried pasta
- 1/4 cup sour cream
- 1/4 cup minced cilantro
- 1/2 cup shredded Mexican blend cheese
Instructions
- In a large 12 inch high sided skillet add 1 tablespoon olive oil and set over medium heat.
- When the oil is hot add in the ground chicken, yellow onion, bell peppers, garlic, chili powder, smoked paprika, cumin, kosher salt, and black pepper.
- Cook until the meat is fully cooked and no longer pink and the vegetables have started to soften.
- Pour in the tomato sauce, chicken stock, and the dried pasta. Stir to combine.
- Let the mixture simmer for about 10 minutes or until the past is fully cooked. If the mixture cooks down too much before the pasta is fully cooked add a little more stock.
- After the pasta is fully cooked the mixture should be creamy but thick. Stir in the sour cream and cilantro.
- Top with cheese and let the warmth of the pasta melt the cheese.
- Optional - Melt the cheese under an oven broiler if in an oven safe dish.
Video
Nutrition
Serving: 6servings | Calories: 337kcal | Carbohydrates: 38g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 77mg | Sodium: 487mg | Potassium: 858mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1410IU | Vitamin C: 69mg | Calcium: 154mg | Iron: 2mg