Chicken Fajita Pasta with Chipotle Alfredo Sauce Recipe

Name: Chicken Fajita Pasta with Chipotle Alfredo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried rigatoni; 8 ounces uncooked marinated chicken fajita meat, all visible fat discarded; 1 teaspoon olive oil; 2 cups frozen bell pepper strips or 1 large green bell pepper and 1 large red bell pepper, thinly sliced; 3/4 cup frozen chopped onion or 1 large onion, thinly sliced; 3/4 cup fat-free evaporated milk; 1 teaspoon bottled chipotle sauce; 1/8 teaspoon pepper; 1/4 cup sliced black olives, drained; 1 medium tomato (yellow preferred), cut into 8 wedges

Servings: persons

8 ounces dried rigatoni
8 ounces uncooked marinated chicken fajita meat, all visible fat discarded
1 teaspoon olive oil
2 cups frozen bell pepper strips or 1 large green bell pepper and 1 large red bell pepper, thinly sliced
3/4 cup frozen chopped onion or 1 large onion, thinly sliced
3/4 cup fat-free evaporated milk
1 teaspoon bottled chipotle sauce
1/8 teaspoon pepper
1/4 cup sliced black olives, drained
1 medium tomato (yellow preferred), cut into 8 wedges

1
Prepare the pasta using the package directions, omitting the salt and oil.
2
Drain well in a colander.
3
Return to the pan and turn off the heat.
4
Set aside.
5
Meanwhile, thinly slice the chicken.
6
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
7
Cook the bell peppers and onion for about 3 minutes, or until tender, stirring occasionally.
8
Push to one side of the skillet.
9
Add the chicken and cook until browned, stirring occasionally (just the chicken).
10
Stir to incorporate the bell pepper mixture.
11
Cook until the chicken is no longer pink in the center, 6 to 8 minutes total, stirring occasionally.
12
Meanwhile, in a small bowl, stir together the evaporated milk, chipotle sauce, and pepper.
13
Stir the chicken mixture and the evaporated milk mixture into the cooked pasta.
14
Cook over low heat for 1 to 2 minutes, or until warmed, stirring occasionally.
15
Garnish with the olives and tomato.
16
Dried chipotle (chih-POHT-lay) peppers add great smoky flavor to many dishes, such as soups, salsas, and beans.
17
However, rehydrating the peppers takes some time.
18
To quickly add that spicy-smoky flavor to your favorite dish, use bottled chipotle sauce.
19
Find it in the condiment or Mexican section of your grocery store.
20
(Per Serving)
21
Calories: 347
22
Total Fat: 3.5g
23
Saturated: 0.5g
24
Trans: 0.0g
25
Polyunsaturated: 0.5g
26
Monounsaturated: 1.5g
27
Cholesterol: 20mg
28
Sodium: 397mg
29
Carbohydrates: 56g
30
Fiber: 3g
31
Sugars: 11g
32
Protein: 22g
33
Dietary Exchanges
34
3 Starch
35
2 Vegetable
36
2 Very Lean Meat

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces dried rigatoni, 8 ounces uncooked marinated chicken fajita meat, all visible fat discarded, 1 teaspoon olive oil, 2 cups frozen bell pepper strips or 1 large green bell pepper and 1 large red bell pepper, thinly sliced, and more.

Yes, Chicken Fajita Pasta with Chipotle Alfredo Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Fajita Pasta with Chipotle Alfredo Sauce

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