Macro Friendly Cheesy Fajita Pasta
This Macro Friendly Cheesy Fajita Pasta is a vibrant, protein-packed delight that’s ready in under 30 minutes!
Equipment
- Large Pot
- Skillet
- Measuring Cups & Spoons
- Wooden Spoon
- Colander
Ingredients
- 8 oz shell pasta
- 1/2 pound precooked boneless skinless chicken breast (I used white meat rotisserie chicken with skin and bones removed)
- 1 cup red onion sliced thin
- 14.5 oz petite diced tomatoes (1 can)
- 1 packet fajita seasoning (1/4 cup)
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 2/3 cup Mexican-style blend cheese grated
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil. Add the shell pasta and cook according to the package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, add a splash of oil (or cooking spray). Once hot, add the sliced red onion, green bell pepper, and red bell pepper. Sauté for about 5-7 minutes until the vegetables are tender.
- Stir in the precooked chicken breast, breaking it into bite-sized pieces. Cook for an additional 3-4 minutes until the chicken is heated through.
- Sprinkle the fajita seasoning and flour over the chicken and vegetables. Stir well to coat everything evenly.
- Pour in the chicken broth and the can of petite diced tomatoes (with juice). Stir to combine and let simmer for about 5 minutes, allowing the flavors to meld.
- Once the mixture is bubbly and heated through, add the cooked pasta to the skillet. Mix in the grated Mexican-style blend cheese until melted and creamy. Season with salt and pepper to taste.
- Serve your Macro Friendly Cheesy Fajita Pasta hot, garnished with additional cheese or fresh herbs if desired. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Feel free to substitute chicken with turkey or plant-based proteins.