One Pot Chicken Fajita Pasta

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After the No-Knead White Sauce Pizza, here is the next post for the Blogging Marathon #105 for the theme of “Pizza and Pasta”. I love one pot meals, because I hate washing up after cooking. Moreover, my kitchen isn’t the most comfortable place to be in. 😀 I mostly make the pasta in a jiffy each time I am in a hurry. But pasta isn’t something the girls are very fond of so it features once in two weeks. I sometimes wonder why they don’t make my life easy by loving food like pasta and daal. *crying inside*

I have this habit of binge watching the Tasty app. I sincerely wish cooking and baking would happen in two to three minutes just like they show in it. 😉 During one of the session, I came across this recipe which was so easy and fit into my bill. My parents were there during that time and umma had mentioned about making pasta for dinner. So I had everything in the pantry and go to making it. That day, I stuck to the recipe mostly except for the quantity of milk – I reduced it and replaced with water – and got to making it. It turned out delicious though I ended up over cooking the pasta.

When this theme was announced, I went back to it and made it again with a little changes here and there, which includes adding some tomato paste and replacing some of the chilli powder with paprika powder. Overall it is a satisfying dish, and something that my girls love. They did eat the capsicum too, since it was well cooked and it was soft enough to go into their tummy along with the pasta. 😉 Off to the recipe…

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5 from 2 votes

One Pot Chicken Fajita Pasta

Course Main

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Author Rafeeda

Ingredients

• 4 tbsp olive oil
• 300-400 gm boneless chicken cut into strips
• 1 cup capsicum strips packed (I used green, red, orange and yellow)
• 1 onion roughly chopped
• 1 tbsp paprika powder
• 1 tbsp garlic powder
• 1 tsp chilli powder
• 1 tsp black pepper powder
• 1 tsp cumin powder
• 2 tbsp tomato paste
• Salt and pepper to taste
• 400 gm macaroni
• 1 cup milk
• 3 cups water
• 1/2 cup cream cheese I didn't add
• Chopped parsley for garnish didn't use

Instructions

• Heat oil in a large saucepan. Add the chicken, capsicum and onion and saute till slightly wilted.
• Add in the spice powders and saute for a minute. Add the tomato paste and coat.
• Add the macaroni, milk and water and bring to a boil. Add sufficient salt.
• Reduce flame and cook till the macaroni is completely done, stirring occasionally.
• Adjust seasoning. Serve hot with garnishing of parsley.

Notes

Instead of a cup of milk and 3 cups of water, you can use both half and half to make it more rich.
You can end up the pasta by adding some parmesan cheese.

Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#105.

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