Description
A delightful fusion of Tex-Mex and Italian cuisine featuring chicken, colorful bell peppers, and pasta in a savory sauce.
Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 tablespoon fajita seasoning
- 1 cup chicken broth
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt, pepper, and fajita seasoning. Add to the skillet and cook until browned on both sides and cooked through, about 6-7 minutes per side. Remove and let rest before slicing.
- Add the sliced bell peppers and onion to the same skillet. Sauté until tender, about 5-6 minutes.
- Stir in the chicken broth, black beans, and corn to the skillet. Combine well.
- Toss the cooked pasta and sliced chicken back into the skillet. Mix everything together to combine and heat through.
- Serve with fresh cilantro and lime wedges.
Notes
Marinate the chicken for more flavor; customize veggies to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg