Ingredients:
2 chicken breasts, diced
8 oz farfalle (bowtie) pasta
2 tbsp olive oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small onion, sliced
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
1 tbsp fajita seasoning
1 cup chicken broth
1/2 cup heavy cream
Salt and pepper to taste
Fresh cilantro and green onions for garnish
Sour cream (optional for topping)
Directions:
Cook the pasta: Bring a pot of salted water to a boil and cook the farfalle pasta according to package instructions. Drain and set aside.
Cook the chicken: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced chicken and fajita seasoning, cooking until browned and fully cooked (about 6-8 minutes). Remove from the skillet and set aside.
Sauté veggies: In the same skillet, add another tbsp of olive oil. Sauté the bell peppers, onions, and garlic until softened, about 4-5 minutes.
Make the sauce: Add the diced tomatoes, chicken broth, and heavy cream to the skillet. Stir to combine and bring to a simmer.
Combine pasta and chicken: Add the cooked pasta and chicken back into the skillet, tossing everything together until well coated in the sauce. Simmer for an additional 3-4 minutes to allow flavors to meld.
Serve: Garnish with fresh cilantro, green onions, and a dollop of sour cream if desired. Serve warm.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 450 kcal per serving
