One - Pot Chicken Fajita Pasta (WWP 9)

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 328.8
  • Total Fat: 8.0 g
  • Cholesterol: 60.0 mg
  • Sodium: 678.2 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 6.3 g
  • Protein: 28.5 g

View full nutritional breakdown of One - Pot Chicken Fajita Pasta (WWP 9) calories by ingredient


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Number of Servings: 5


    0.67 tbsp Extra Virgin Olive Oil
    16 oz Tyson boneless, skinless chicken breast
    1 tsp Kosher Salt (by 65PLUS1)
    .56 tbsp *McCormick ground cumin (by CHGOMOMMA)
    1 tsp Paprika
    0.2 tbsp Chili powder
    0.5 tsp Garlic powder
    9 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN)
    1 slice, large (1/4" thick) Onions, raw
    74 gram(s) bell pepper, red, sweet, raw
    1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
    2 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
    1.25 cup RO TEL No Salt Added Diced Tomatoes & Green Chilies
    7 oz Fit & Active Whole Wheat Rotini Macaroni (by ZLINDSEY)
    8 tbsp Daisy Light Sour Cream
    2 tbsp Cilantro, dried


1. Season chicken wit 3/4 tsp salt,1tsp. cumin. 1/2 tsp paprika, 1/4 tsp chili powder,and 1/4 garlic powder.
2. In large deep nonstick skillet,heat 1tsp. olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes. Transfer to a plate and set aside.
3. Reduce heat to medium,add the remaining tsp. of olive oil to the skillet.
4. When oil is hot,add the onion,bell pepper,and 1/2 tsp. cumin, 1/2 tsp. paprika,1/4 tsp.chili powder,1/4 tsp. garlic powder, 1/4 salt. Cook,stirring occasionally, until soft, about 10 minutes.
5. Add minced garlic,and stir until fragrant and well combined, about 30 seconds.
6. Remove from heat and transfer to the plate with chicken.
7. In same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to boil, then cover, reduce heat to medium-low , and cook for 15 minutes until pasta is tender and liquid is mostly aborded.
8. Add chicken and veggies back into skillet and stir to combine until heated through, about 2 minutes.
9. Mix in the sour cream and top with cilantro.

Serving Size: 1.5 cups

Number of Servings: 5

Recipe submitted by SparkPeople user RTUCKER7.