An easy pasta dish with chicken, colorful bell peppers, and onions with classic fajita seasonings.
- 3 TBS oil
- 3 chicken breasts, pounded flat and cut into pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 3 garlic cloves, minced
- 1 TBS chili powder
- 1 tsp smoked paprika
- 1 TBS cumin
- Salt and pepper
- 3 cups milk
- 2 cups low-sodium chicken broth (check label for GF)
- 4 cups penne pasta (gluten free or regular)
- 1 heaping cup Monterrey Jack cheese, shredded
- In a large, deep saute pan , heat the oil over medium-high heat.
- Add the chicken and cook for 1-2 minutes on each side until almost completely done - it will finish cooking later. Remove chicken to a plate, do not drain the pan.
- Add the bell peppers and onion and cook, tossing frequently, until onion begins to soften (this will take 6-8 minutes)
- Return the chicken to the pan and add the garlic. Season with the chili powder, cumin, smoked paprika, and a few good shakes of salt and pepper. Stir to completely coat the chicken and vegetables.
- Add the milk, chicken broth, and pasta and stir until all of the pasta is wet.
- Reduce the heat until the mixture is at a low simmer. Use a spatula to gently scrape the bottom of the pan to keep the pasta from sticking.
- Cook for 15-20 minutes until the sauce has reduced and thickened and the pasta is al dente. If making the gluten free version, check the pasta frequently as it may cook faster and will start to fall apart if it is overcooked.
- Add the shredded cheese and fold into the mixture until melted. Taste and adjust any seasonings as desired. Serve warm.
This recipe was tested using Banza gluten-free chickpea penne pasta.
For an extra rich sauce, replace 1 cup of the milk with heavy cream.
You can use Pepper Jack cheese instead, or any cheese that melts easily.
- Category: Entree
- Method: Stovetop
Keywords: chickpea pasta, gluten free, one pot, easy dinner, chicken fajita