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One-Skillet Chicken Fajita Pasta

6/21/2020

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You can have this quick, easy fajita pasta on the table in no time. We love the kicked-up southwestern flavor, and I like being able to make the whole meal in my cast-iron skillet. I sometimes garnish it with crushed corn chips. 
    3 cups uncooked elbow macaroni
    2 tablespoons olive oil, divided
    1 pound boneless skinless chicken breasts, cut into 1-inch cubes
    1 envelope fajita seasoning mix, divided
    1 large onion, chopped
    1 large green pepper, chopped
    • 3 garlic cloves, minced
    • 2 cups reduced-sodium chicken broth
    • 1 can (10 ounces) diced tomatoes and green chiles, drained

    1 can (4 ounces) chopped green chiles, drained
    1/2 cup heavy whipping cream
    1/2 teaspoon salt
    1 cup shredded sharp cheddar cheese
     
    Cook macaroni according to package directions for al dente.

    Meanwhile, heat 1 tablespoon oil in a large skillet oven over medium-high heat. Add chicken and 4-1/2 teaspoons fajita seasoning; cook and stir until no longer pink,5-7 minutes. Remove chicken and keep warm.

    Heat remaining 1 tablespoon oil in skillet. Add onion, green pepper and remaining 4-1/2 teaspoons fajita seasoning. Cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from pan.
    ​

    In the same skillet, add broth, diced tomatoes, green chiles, cream and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Return macaroni, chicken and vegetables to skillet; heat through. Sprinkle with cheese.


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      Today 1 in 7 families, 46 million people, rely on food pantries and meal service programs to feed themselves and their families. Hunger exists in literally every county in America, It's an urban problem, it's a suburban problem, and it's a rural problem. People who come to food banks are hard workers. They are employed. They are the school bus drivers, lab techs, receptionists, and sanitation engineers.They just can't make ends meet. Find nutritious ways to do that here.

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      Valerie Bourbour is a writer/blogger and certified English teacher.  She enjoys finding new recipes that are thrifty so that readers can create desired food budgets in today's economy.

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