One-Pot Chicken Fajita Pasta

Prep Time: Cook Time: Total Time: 20 mins 35 mins 55 mins

Servings: 8

Ingredients

• 2 tablespoons chili powder

• 1 tablespoon cumin

• 2 teaspoons salt

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon Mexican oregano

• 1 1/2 pounds chicken breast, cut into strips

• 2 tablespoons olive oil, divided

• 1 medium red onion, peeled and cut into 1/2-inch wedges

• 4 garlic cloves, minced

• 1 cup chicken broth, or more as needed

• 1 cup salsa

• 4 cups non-dairy milk

• 1 lb penne pasta

• 1 medium red pepper, cut into 1/2-inch strips

• 1 medium green pepper, cut into 1/2-inch strips

• 1 medium yellow pepper, cut into 1/2-inch strips

• 4 cup shredded Mexican 4-cheese blend

• 1/4 cup minced cilantro
  

Directions

1. Combine chili powder, cumin, salt, onion powder, garlic powder, and Mexican oregano in a small bowl. Season chicken with half of the seasoning blend. Reserve remaining seasoning for later.
   

2. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Saute chicken strips until lightly browned, 5 to 6 minutes. Transfer chicken to a plate.
   

3. Heat remaining oil and saute onion and garlic until softened, 2 to 3 minutes. Add 1 cup chicken broth and salsa to the pot, scraping up any browned bits from the bottom.
   

4. Add milk and penne to the pot and stir to combine. Add in chicken and peppers on top and bring to a boil. Reduce heat to a light simmer and cook, gently stirring every 4 to 5 minutes, until pasta is cooked through and sauce has thickened, about 20 minutes. Try and keep noodles as submerged as possible while cooking. If the consistency becomes too thick, add a bit more chicken broth.
   

5. Season with remaining seasoning blend, to taste. Stir in Mexican cheese and combine until melted. Sprinkle with cilantro upon serving.