Chicken Fajita Pasta
Serves 10
Directions
- 1Coat chicken with taco seasoning and place on a sheet pan, spray with oil, place to side.
- 2Heat 1 Tbsp oil in a large pot. Cook onions and peppers until lightly charred. Add another 1 Tbsp oil and tomato paste. Cook 3–4 minutes. Stir in taco seasoning, enchilada sauce, bone broth, water, mix until combined.
- 3To the liquid, add uncooked pasta, and a pinch of salt. Cover on low and simmer for 20 minutes, stirring once or twice. Remove the lid and simmer until thickened.
- 4Preheat oven to 450°F, switch to broil, and add seasoned chicken. Cook about 5 minutes per side until lightly charred and cooked through.
- 5Chop the chicken and stir into the pasta. Remove from heat and mix in Greek yogurt, sour cream, Cotija, lime juice, and cilantro. Let sit for 10 minutes to thicken, then split into 10 even servings.
Ingredients
- 1361 g chicken tenderloins
- 56 g taco seasoning
- 15 g oil
- 2 whole yellow onion, diced
- 3 whole bell pepper, diced
- 15 g oil
- 15 g oil
- 140 g tomato paste
- 28 g taco seasoning
- 240 g red enchilada sauce
- 1350 g bone broth
- 240 g water
- 900 g pasta shell
- a pinch pinch salt
- 120 g 2% greek yogurt
- 120 g light sour cream
- 120 g cotija cheese, finely grated
- 2 whole lime juice
- 2 bunches cilantro, chopped
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