Chicken Fajita Pasta (GF & DF)

We love anything Fajita!  I don't know why I didn't think of this one myself..


Chicken Fajita Pasta

 

This pic is from the original recipe...
mine picture didn't do this dish justice!

Ingredients

• 2 T olive oil
• 1 pound boneless, skinless chicken breasts- cut into bite size pieces
• 3 T taco/fajita seasoning- I always use homemade!
• 1 onion- diced
• 2 bell peppers- sliced
• 4 cloves garlic- minced
• 1 C mushrooms- sliced
• 2- 3 C low-sodium chicken broth- this kinda depends on what pasta you choose
• ½ C dairy free "heavy cream"*
• 1 (10-oz) can Ro-Tel
• 8 oz of your fave GF pasta
• ½ t sea salt

Instructions


     *To make the heavy cream I soak a cup of cashews in water in my vitamix for at least 2 hours.  Drain the water and slowly add almond milk as you blend it until you reach the desired consistency.

1. Cut the chicken.  Season with half of the seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, mushrooms and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
3. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 10 minutes, check at this point and add a more liquid if you need to (GF pasta tends to soak up every bit of liquid)  cook another 5 minutes or until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.

Find the original recipe here.