Chicken Fajita Pasta

Ingredients

Chicken Fajita

• 1361g (48 oz) chicken tenderloins
• 56g (2 packets) taco seasoning
• 15g (1 Tbsp) oil

Veggies

• 2 yellow onions, diced
• 3 bell peppers, diced
• 15g (1 Tbsp) oil

Broth

• 15g (1 Tbsp) oil
• 140g (1 can) tomato paste
• 28g (1 packet) taco seasoning
• 240g (1 cup) red enchilada sauce
• 1350g (48oz) bone broth
• 240g (1 cup) water

Pasta

• 900g (32 oz) pasta shells
• Pinch of salt

Finishings

• 120g (1/2 cup) 2% Greek yogurt
• 120g (1/2 cup) light sour cream
• 120g (1 cup) Cotija, finely grated
• Juice of 2 limes
• 2 bunches cilantro, chopped

Directions

Chicken Fajita

1. Coat chicken with taco seasoning and place on a sheet pan, spray with oil, place to side.

Veggies

1. Heat 1 Tbsp oil in a large pot. Cook onions and peppers until lightly charred. Add another 1 Tbsp oil and tomato paste. Cook 3–4 minutes. Stir in taco seasoning, enchilada sauce, bone broth, water, mix until combined.

Pasta

1. To the liquid, add uncooked pasta, and a pinch of salt. Cover on low and simmer for 20 minutes, stirring once or twice. Remove the lid and simmer until thickened.

Assembly

1. Preheat oven to 450°F, switch to broil, and add seasoned chicken. Cook about 5 minutes per side until lightly charred and cooked through - make sure to watch closely, as broiler intensity can vary.
2. Chop the chicken and stir into the pasta. Remove from heat and mix in Greek yogurt, sour cream, Cotija, lime juice, and cilantro. Let sit for 10 minutes to thicken, then split into 10 even servings.
3. Store frozen for meal prep - and microwave for 4 minutes, mix, then another 1-2 minutes to finish!

Nutrition

1. Per Serving:
2. 620 Cals
3. 47g Protein
4. 83g Carbs
5. 11g Fat