Ingredients:

  • 2 tbsp Olive Oil or Vegetable Oil
  • 1 lb Boneless, skinless Chicken Breast, sliced into 1-inch strips
  • 1 medium Yellow Onion, thinly sliced
  • 2 cloves Garlic, minced
  • 1 large Red Bell Pepper, thinly sliced
  • 1 large Green Bell Pepper, thinly sliced
  • 1 tbsp Chili Powder
  • 1 tsp Smoked Paprika (Pimentón)
  • 1 tsp Ground Cumin
  • ½ tsp Dried Oregano
  • ½ tsp Onion Powder
  • ¼ tsp Cayenne Pepper (Adjust to preferred heat)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 4 cups Chicken Stock (Low Sodium preferred)
  • 8 oz Uncooked Penne Pasta (or Rigatoni/Rotini)
  • 4 oz Cream Cheese, cut into cubes
  • ½ cup Shredded Monterey Jack or Cheddar Cheese, for topping
  • 1 lime, juiced
  • Fresh Cilantro, chopped, for garnish

Instructions:

  1. Prep and Sauté the Chicken: Pat the chicken strips dry and season lightly with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook until nicely browned on the edges, about 3-4 minutes per side. Transfer the browned chicken to a separate bowl and set aside.
  2. Cook the Vegetables and Toast the Spices: Add the sliced onion and bell peppers to the same pot. Sauté for 5–7 minutes until they begin to soften. Add the minced garlic and cook for 1 minute until fragrant. Reduce the heat to medium-low, add the entire Fajita Spice Blend (chili powder, cumin, paprika, oregano, onion powder, and cayenne) and stir constantly for 30–60 seconds to toast the spices.
  3. Simmer and Cook the Pasta: Pour in the canned diced tomatoes (including the liquid) and stir, scraping up any browned bits. Pour in the chicken stock and add the uncooked penne pasta. Stir well. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot and simmer for 15–18 minutes, stirring occasionally (every 3–4 minutes) to prevent sticking, until the pasta is al dente.
  4. Finish and Serve: Uncover the pot. Stir in the reserved chicken strips and any accumulated juices and cook for 2 minutes to heat through. Reduce the heat to its lowest setting and stir in the cubed cream cheese until melted and the sauce is creamy. Stir in the fresh lime juice. Taste and adjust final seasoning (salt, pepper, or heat). Ladle into bowls and top immediately with shredded cheese and a sprinkle of fresh cilantro.