Instructions

• Bring a large pot of salted water to a boil. Add 8 oz shell pasta (1/2 pound) and cook according to box directions until al dente. Drain and set aside.
• While the pasta cooks, heat a large, deep-sided skillet over medium heat. Add 1 cup thinly sliced red onion, 1/2 green bell pepper (deseeded and sliced), and 1/2 red bell pepper (deseeded and sliced). Cook, stirring occasionally, until the onions are mostly tender, about 5 minutes.
• Stir in 14.5 oz can petite diced tomatoes (with their juices), 1 pound precooked boneless skinless chicken breast (shredded or chopped), and 1 packet fajita seasoning (1/4 cup). Cook 2–3 minutes, until the chicken is heated through and the seasoning is distributed.
• In a small bowl, whisk 1 tablespoon all-purpose flour into 1 cup chicken broth until the mixture is smooth and lump-free.
• Pour the flour-and-broth mixture into the skillet with the vegetables and chicken. Bring to a gentle boil, stirring frequently, and cook until the sauce thickens slightly, about 2 minutes.
• Add the drained pasta and 2/3 cup grated Mexican-style blend cheese to the skillet. Stir until the pasta is evenly coated and the cheese is melted, about 1–2 minutes.
• Taste and adjust with salt and pepper as desired. Divide into four even portions and serve.