Recipe: 20-Minute, One-Pan Chicken Fajita PastaDescription: A quick and flavorful one-pan dish combining the classic flavors of chicken fajitas with pasta.Serves: 4 people Total Time: 25Difficulty: Easy to follow Ingredients needed: 1 pound chicken breast, 3 tablespoons fajita seasoning, 4 tablespoons olive oil, 1 medium onion, 2 whole bell peppers, 5 cloves garlic, 2.5 cups chicken broth, 10 ounces fire-roasted tomatoes, 8 ounces penne pasta, 1 to_taste black pepperInstructions: Use clean paper towels to dry excess moisture from the chicken. Cut into bite-size pieces. Set aside. In a large heavy pan, heat 2 tablespoons of olive oil over high heat until oil is hot. Add chicken and half of the fajita seasoning, tossing to coat well. Spread chicken in a single layer and let cook undisturbed for about 1 minute, or until browned on the bottom side. Flip chicken over and repeat until both sides are browned. Remove chicken to a large bowl and set aside. Add remaining 2 tablespoons of olive oil to the pan over high heat. Once oil is hot, add the onions, bell peppers, and garlic, along with the remaining half of the fajita seasoning. Stir well to coat; stir often and cook until veggies are tender, about 2 minutes. Add veggies to the bowl of cooked chicken. Add chicken broth, fire-roasted tomatoes with all their juices, and dry pasta to the same pan. Bring liquid to a boil and immediately reduce to a low boil. Cover and let cook for 15 minutes until pasta is al dente. Liquid should be mostly absorbed. When pasta is cooked, add chicken and veggies back to the same pan. Add freshly ground black pepper to taste. Stir to combine and heat through.Perfect for: Meal planning, weekly preparation, home cooking Tags: Mexican, One-Pan, Quick MealThis 20-Minute, One-Pan Chicken Fajita Pasta recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 25 minutes. Great for weekly meal prep and family dinners.