Description
A vibrant and hearty fusion dish that marries the smoky, bold flavors of Mexican street food with a comforting, cheesy pasta casserole. Tender seared chicken breast, crisp colorful bell peppers, and fragrant aromatics are combined with al dente pasta in a rich, spiced tomato sauce and baked to golden perfection. This easy-to-prepare meal is the ultimate weeknight solution for families seeking a nutritious and flavorful dinner that comes together in under an hour.
Ingredients
1.5 lbs chicken breast, cut into thin strips
16 oz penne or fusilli pasta
3 large bell peppers, assorted colors and sliced
1 large yellow or red onion, sliced
4 cloves garlic, minced
2 tbsp extra virgin olive oil
2 cups shredded cheddar or Monterey Jack cheese
3 tbsp fajita seasoning
1 can (14oz) crushed tomatoes
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a 9×13 inch casserole dish.
Boil a large pot of salted water and cook the pasta for two minutes less than package instructions.
Heat olive oil in a large skillet over medium-high heat.
Add chicken strips and cook until golden brown; remove from pan.
Sauté onions and bell peppers in the same skillet until softened but still crunchy.
Stir in garlic and fajita seasoning, cooking for one minute until fragrant.
Combine the cooked pasta, chicken, vegetables, and crushed tomatoes in a large mixing bowl.
Transfer the mixture to the prepared casserole dish.
Top evenly with shredded cheese.
Bake for 15 to 20 minutes until the cheese is melted and bubbling.
Notes
Use homemade fajita seasoning to control the sodium levels. For an extra kick, add chopped jalapeños when sautéing the vegetables. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg