Remember in my last post how I talked about how I like quick and easy dinners that don’t require hours of dicing, 10 different kitchen gadgets, and a lost appetite before the meal is even served?
Good. You’ll want to try Fajita pasta.
There is so much warm flavor in this and it’s so versatile, easily make this vegetarian by removing the chicken, or you can really go for it and add shrimp as the original recipe called for. I opted to omit the shrimp for several reasons:
a. No one else eats shrimp in the house.
b. I wanted to keep this cheap and when it comes down to buying more k-cups or shrimp I made the rational adult decision and chose caffeine.
c. The deveining process can be a bit of an appetite-killer.
-1/2 box penne pasta
-2-3 chicken breasts, butterflied or use thin cut
-seasoning for chicken: salt, pepper, garlic powder, onion powder
-1 red pepper, diced
-3-4 tablespoons dice red onion (reserve some for garnishing)
-1 can corn, drained (15.25oz can)
-1 can black beans, drained (10.5oz can)
-2 1/2 tablespoons fajita seasoning (I like Ortega)
-2 cans enchilada sauce (10oz each)
-2oz cream cheese
-1 tablespoon EVOO
1. Cook the pasta. I feel like I shouldn’t have to say this, but you never know.
2. Heat the oven to 350, season chicken with salt, pepper, garlic powder, onion powder and cook chicken for 26-27 minutes. Remove from oven and shred or dice.
3. In a pan over medium heat, heat the EVOO and add the red pepper, corn, a few tablespoons of red onion (however much you desire, just reserve some for garnishing), and the fajita seasoning. Cook for 10 minutes, stirring so it doesn’t stick to the bottom of the pan. If it’s sticking, add a little water to the pan and stir.
4. Add the cream cheese to the pan and stir to melt, pour in all enchilada sauce and stir til everything is incorporated. With the drained pasta in a large pot, pour in your sauce, plus the drained black beans and the chicken. Stir and service immediately, garnishing with diced red onions.