chicken fajita pasta (1-pot)
This one-pot pasta is absolutely bursting with savory taco flavor, with the added benefits of protein and hidden veggies. For pickier eaters, you can even peel the squash so it's almost entirely undetectable in the cooked dish. Simple for any time and a complete meal, don't pass up chicken fajita pasta!
1 lb chicken (breast or thigh), cut into cubes/chunks
1-1.5 Tbsp faco belle
1-2 Tbsp cooking fat (butter, olive oil, tallow, etc...)
1 squash or zucchini (grated), about 1 lb
2 servings dry pasta (112 g)
2 tsp veggie bouillon + 2 c water (or 2 c stock)
1 c grated cheese
- Toss chicken with faco belle seasoning.
- Heat cooking fat over medium-high heat. Add chicken to the pan and brown for 5-7 minutes.
- Add grated squash/zucchini, dry pasta, 2 tsp veggie bouillon + 2 c water.
- Cook for 12-15 minutes, until pasta is done (will take about 5 minutes longer than pasta cooking instructions).
- Turn off the heat and add the cheese. Stir until melted.
