Fajita Chicken Pasta

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
"My son is in the Army, and he requests this dish whenever he comes home."

Trisha Banis, 70, Sebring, Fla.

Yield:

Serves: 4

Recipe Time

Prep: 10 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 660
Fat 22 g
Satfat 9 g
Protein 35 g
Carbohydrate 79 g
Fiber 2 g
Cholesterol 88 mg
Sodium 1252 mg

Ingredients

Salt and pepper
1 pound farfalle
2 tablespoons olive oil
1 1-oz. packet fajita seasoning
3/4 pound boneless, skinless chicken tenders, cut into 2-inch pieces
3 small red, yellow or orange bell peppers, seeded and cut into 1/4-by-2-inch strips
1 1/2 cups half-and-half
1/4 cup grated Parmesan, plus more for serving

Preparation

1. In a large pot of boiling, salted water, cook farfalle until al dente, about 10 minutes. Drain, reserving 1/2 cup cooking water, and return pasta to pot.

2. In a large skillet, warm oil over medium heat. Rub seasoning on chicken. Add to skillet and cook 4 to 6 minutes, turning once, until cooked through. Remove to a plate; cover.

3. Cook bell peppers in skillet, stirring, until just tender, 8 minutes. Add chicken, pour in half-and-half and stir to scrape up browned bits. Cook 3 minutes, stirring, until thickened. Stir in Parmesan and cook 30 seconds. Season with salt and pepper.

4. Toss chicken mixture with pasta. Add some pasta water if mixture seems dry. Serve with Parmesan.

Note:

August 2013