Description
A hearty dish that merges the zesty flair of traditional fajitas with the comfort of pasta, packed with protein-rich chicken and colorful vegetables.
Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 tablespoon fajita seasoning
- 1 cup chicken broth
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt, pepper, and fajita seasoning. Add to the skillet and cook until browned on both sides and cooked through, about 6-7 minutes per side. Remove and let rest before slicing.
- Add the sliced bell peppers and onion to the same skillet. Sauté until tender, about 5-6 minutes.
- Add the chicken broth, black beans, and corn to the skillet. Stir to combine.
- Add the cooked pasta and sliced chicken back into the skillet. Toss everything together to combine and heat through.
- Serve with fresh cilantro and lime wedges.
Notes
Great for meal prep; freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg