From the recipe box
Chicken Fajita Pasta
Shopping list
Ingredients
0 of 22 gathered
Step by step
Method
4 steps
- 1
Boil 12 ounces penne in salted water until just shy of tender. Reserve 1 cup pasta water, then drain.
- 2
Slice 1 pound boneless chicken breasts into thin strips. Toss with 1½ teaspoons chili powder, 1 teaspoon cumin, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper. Heat 1 tablespoon oil in a wide skillet over medium-high and cook 4–6 minutes, until browned and 165°F. Transfer to a plate.
- 3
Add 1 sliced bell pepper and 1 sliced onion to the skillet. Cook 5–7 minutes, stirring, until the edges are browned and the vegetables still have a little bite. Add 2 minced garlic cloves for 30 seconds.
- 4
Stir in 1 cup chicken broth and 4 ounces softened cream cheese until smooth. Add the pasta and chicken, tossing 1–2 minutes; loosen with pasta water until the sauce clings. Finish with lime juice and cilantro.