CHICKEN FAJITA PASTA ✨ a lightened up version to support your health goals 🫶🏼
Ingredients:
1 lb boneless, skinless chicken breast (16 oz) diced
1 packet fajita seasoning or 2 tbsp taco seasoning
1 small white onion (200 g) chopped
1 large red, yellow, or orange bell pepper (170 g) chopped
1 cup 2% low fat cottage cheese (226 g)
1/2 cup red enchilada sauce (120 g)
2 tbsp half & half (30 g) or milk
2 oz Monterey Jack cheese (56 g) shredded, or pepper jack for more spice
8 oz pasta (224 g) any shape
fresh cilantro and limes optional, to garnish
Instructions:
1. Bring a large pot of salted water to a boil and cook pasta according to box instructions. Drain and rinse well.
2. Meanwhile, heat a large deep pan on medium high heat and spray with oil. Add the chicken, 1/2 seasoning packet (or 1 tbsp taco seasoning), and pinch of salt to taste. Fully cook (~5-7 min), then remove from pan and set aside.
3. To the same pan, add onion, bell pepper, other 1/2 fajita seasoning (or 1 tbsp taco seasoning), and pinch of salt to taste. Cook until softened (3-5 min).
4. In a food processor or blender, blend cottage cheese, enchilada sauce, and half & half until smooth.
5. Add the blended cottage cheese mixture, cooked pasta, cheese, and cooked chicken, stirring until well combined. Season with salt if needed, top with fresh cilantro and limes and serve!
•Fajita seasoning: I often use 2 tbsp of homemade taco seasoning in place of the seasoning packet! Both are delicious. Depending on the fajita seasoning you use, you may need a splash of water or two to help evenly distribute.
#highprotein #easyrecipes #healthyfood #macrofriendly #pasta
8 Comments
CHICKEN FAJITA PASTA ✨ a lightened up version to support your health goals 🫶🏼
Ingredients:
1 lb boneless, skinless chicken breast (16 oz) diced
1 packet fajita seasoning or 2 tbsp taco seasoning
1 small white onion (200 g) chopped
1 large red, yellow, or orange bell pepper (170 g) chopped
1 cup 2% low fat cottage cheese (226 g)
1/2 cup red enchilada sauce (120 g)
2 tbsp half & half (30 g) or milk
2 oz Monterey Jack cheese (56 g) shredded, or pepper jack for more spice
8 oz pasta (224 g) any shape
fresh cilantro and limes optional, to garnish
Instructions:
1. Bring a large pot of salted water to a boil and cook pasta according to box instructions. Drain and rinse well.
2. Meanwhile, heat a large deep pan on medium high heat and spray with oil. Add the chicken, 1/2 seasoning packet (or 1 tbsp taco seasoning), and pinch of salt to taste. Fully cook (~5-7 min), then remove from pan and set aside.
3. To the same pan, add onion, bell pepper, other 1/2 fajita seasoning (or 1 tbsp taco seasoning), and pinch of salt to taste. Cook until softened (3-5 min).
4. In a food processor or blender, blend cottage cheese, enchilada sauce, and half & half until smooth.
5. Add the blended cottage cheese mixture, cooked pasta, cheese, and cooked chicken, stirring until well combined. Season with salt if needed, top with fresh cilantro and limes and serve!
•Fajita seasoning: I often use 2 tbsp of homemade taco seasoning in place of the seasoning packet! Both are delicious. Depending on the fajita seasoning you use, you may need a splash of water or two to help evenly distribute.
https://myproteinpantry.com/lightened-up-chicken-fajita-pasta/
Saved ✅️
😋🤤
That looks so yummy. Another one I have to try.
🤤🤤
Tried this for dinner today and it was delicious, my husband had 2 full bowls and even my 4 year old said it was "soooo yummy". Great recipe!!
YUM!!
🎉 well I know what I’m making Saturday night❤