One-Pot Chicken Fajita Pasta Simple and Tasty Dish

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breast, diced
• 1 each bell pepper sliced (red or yellow)
• 1 each onion sliced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 4 cayenne pepper (optional for extra heat)
• 1 can (14.5 oz) diced tomatoes with juices
• 3 cups chicken broth
• 12 oz uncooked pasta (penne or fusilli)
• 1 cup corn (frozen or canned)
• to taste salt and pepper
• 1 cup shredded cheese (cheddar or Mexican blend)
• for garnish fresh cilantro
• for serving lime wedges

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Season with salt and pepper.
2. Add the sliced bell pepper, onion, and minced garlic to the pot. Sauté until the vegetables are softened, about 3-4 minutes.
3. Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using), cooking for another minute to allow the spices to become fragrant.
4. Add the diced tomatoes with their juices, chicken broth, uncooked pasta, and corn to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 12-15 minutes, or until the pasta is al dente and most of the liquid is absorbed, stirring occasionally.
6. Once cooked, remove from heat and stir in the shredded cheese until melted and creamy. Adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with fresh cilantro and lime wedges on the side.