One-Pot Chicken Fajita Pasta

theslowroasteditalian.com

Jody Newman

3 tablespoons olive oil, divided

1 pound boneless, skinless chicken breasts, cut into ½ to 1" pieces

2 to 3 tablespoons fajita seasoning (taco seasoning works as well)

1 large yellow or red onion, diced

2 to 3 bell peppers (any variety), sliced into thin 1" long strips

5 cloves garlic, minced

2 cups reduced sodium chicken stock

½ cup heavy cream

10 ounce can diced tomatoes and green chiles (I used Rotel brand)

8 ounces uncooked penne pasta (or other short cut pasta)

pinch of salt and black pepper, to taste

Lime wedges, for garnish

Diced green onions, for garnish

Minced fresh parsley or cilantro, for garnish

Directions at theslowroasteditalian.com

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