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One-Pot Chicken Fajita Pasta

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A Mexican-inspired pasta dish... Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!

A Mexican-inspired pasta dish… Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!

One-Pot Chicken Fajita Pasta – an easy Mexican inspired pasta dish!

Chicken fajitas always reminds me of my husband, it’s the first dish he ever cooked for me when we were dating and it’s the only dish he orders if we go out for Mexican! So naturally a pasta dish, with chicken, peppers and spices was well received at home when I made this dish. Tommy had the idea to add avocado to the dish, because he loves guacamole with his fajitas and loved it!

This was inspired from my friend Amanda’s recipe over at Kevin & Amanda which I adapted and changed slightly to make a little lighter. I loved how easy this was to make all in one pot, including the pasta!

One-Pot Chicken Fajita Pasta

4.91 from 99 votes
A Mexican-inspired pasta dish... Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!
Course: Dinner
Cuisine: American
A Mexican-inspired pasta dish... Chicken fajitas meets pasta night! This easy chicken dinner is made in one pot, for an easy dinner ready in under 30 minutes!
Total: 30 minutes
Yield: 5 servings
Serving Size: 1 1/2 cups


  • 2 tsp olive oil
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tsp kosher salt
  • 1 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 large white onion, sliced
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 3 cloves garlic, minced
  • 2 cups less-sodium chicken broth
  • 1 10-oz can Mild Ro-Tel Diced Tomatoes & Green Chiles
  • 7 oz pasta, use gluten-free pasta for GF
  • 1/2 cup light sour cream
  • 1 scallion, diced
  • 2 tablespoons chopped cilantro
  • 4 oz diced avocado, from 1 small


  • Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder.
  • In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes.Transfer to a plate and set aside.
  • Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet.
  • When the oil is hot, add the onions, bell peppers, and remaining 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder, 1/4 tsp salt. Cook, stirring occasionally, until soft, about 10 minutes.
  • Add minced garlic, and stir until fragrant and well combined, about 30 seconds.
  • Remove from heat and transfer to the plate with the chicken.
  • In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
  • Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes.
  • Mix in the sour cream and top with scallions and cilantro. Serve with avocado on top.

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Serving: 1 1/2 cups, Calories: 390 kcal, Carbohydrates: 43 g, Protein: 29 g, Fat: 12 g, Cholesterol: 76 mg, Sodium: 754 mg, Fiber: 6 g, Sugar: 4 g


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One-Pot Chicken Fajita Pasta – an easy Mexican inspired pasta dish!

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324 comments on “One-Pot Chicken Fajita Pasta”

  1. My family loves this recipe! It’s great that it’s 1 pot. We don’t mix meat and dairy so we leave the sour cream out and you can’t even tell something is missing!

  2. I have made this several times and love it! It is quick and easy and tasty. We like a little more meat to veggies ratio so I usually halve the amount of onion and peppers, and reduce the pasta to 5oz. You can use a 14oz can of Trader Joe’s fire-roasted tomatoes instead of the Rotel and do 1 instead of 2 cups of chicken stock.

  3. I was nervous about this one because I don’t like sour cream but this recipe blew me away! I could not stop eating it! I cannot wait for leftovers tomorrow.

  4. This has always been a staple. I prefer to do it in two pots (one for the veggies; one for the pasta) bc the sequential one-pot process is unnecessarily time-consuming (plus, I’m not the one who washes the dishes 😂).

    When we decided to eat more plant-based meals, I simply dropped the chicken and stirred in a can of (drained) black beans at the end. So delicious!

  5. This is an absolutely fabulous recipe. I’ve been making it for a while now and my whole family loves it.

  6. Yummy flavors. Easily satisfy both my vegetarian hubby and carnivore children. I leave chicken on side and add beans for my hubby.

  7. I came across this recipe when searching for what I could use seasoned, chopped cooked chicken in, and it fit the bill, I just skipped the first few steps. It was delicious! I wasn’t so sure about cooking the pasta in so little liquid for a time different than what the packaging said but it turned out beautifully. Reducing the liquid really packed in the flavor. When reheating leftovers I just stirred in a bit more sour cream and it tasted just as great!

  8. Can I make this in my instant pot? I know I could saute the veggies and garlic, chicken, etc. But when I put in the pasta and everything else, how long would I do?

  9. This is soooo good! Very easy to make if you don’t have a lot of time to prepare dinner. I followed the recipe exactly and then added a tablespoon of roasted salsa verde (when I added the diced tomatoes with green chiles to the broth) to give it an extra kick. It was fantastic! This is a keeper!

  10. I made this for dinner tonight and it was a hit! Even my picky eater child loved it! I’m SO glad we have leftovers 😋

  11. Delicious! Made it tonight and hubby and I both enjoyed. I’ll definitely make it again. Great for a two night leftovers option. 

    The under 30min isn’t accurate. There’s more than 30 min in the cooking instructions. Total for prep of veggies I had it done in about 45 min. 

  12. This is one of our absolute favorite recipes!

    The only change I make is to stir in 2 tsp dried cilantro with the chicken and veggies (step 8) as it’s hard to find fresh cilantro where I live.

  13. My daughter is having her baby any day now! I’m looking at the recipe for a meal prep for her and her family. 
    Can I freeze it? What temperature would they use if heating from frozen and cook for how long?
    Thank you 👶 🍼 

  14. Avatar photo
    Julie Michailidis

    This was a BIG HIT. I’ve cut out wheat and dairy from my diet so I made a few swaps. First of all, I used left over rotiserrie chicken breasts. Ended up lightly seasoning them. Followed the recipe starting with the peppers and onions. I used a brown rice pasta penne which I was surprised that it did not turn out mushy or hard. Just perfect. I added dairy free sour cream and it came out creamy and delish! I didn’t see the pic so I sliced the peppers but I actually liked them sliced. Went well with the penne. Definitely a new favourite. Thank you Gina as usual – a WINNER

  15. I doubled the recipe as my family are huge eaters.  I also omitted the onions as I hate the texture. Otherwise I kept to the recipe and it made my whole house smell amazing!  I will make this again it was so easy!  I will say use a big pot if you double (I used my  Dutch oven).  It’s a big portion!

  16. Avatar photo
    Donna flowers

    Recipe says sliced but the photo shows diced ( I noticed this at the end of cooking) what should it be 

  17. I LOVE this recipe. One would NEVER guess it was so healthy. The only sub I make is that at least half of my penne is whole wheat. Soooo good.

  18. I made this once this week and my husband has asked for a second round. I didn’t make a double batch and there were not enough left overs. So I will be making this again today. It was so delicious.!

  19. This was delicious! I am usually hesitant to try recipes where pasta is cooked in a sauce that becomes part of the meal (so often the pasta ends up being way too starchy or undercooked). This turned out perfectly. Thanks for the recipe.

  20. This was amazing! The pasta cooking in the tomatoes and broth was something i never tried and i loved it. The whole family wanted seconds, but we gotta save some for leftovers. We didn’t have the cavatappi so we had orzo. Still a huge hit!

  21. This was fantastic! Had friends over for dinner and they raved about it! Going in the rotation for sure! I hurriedly made the chicken chunks and added all the seasonings called for rather than dividing them between the chicken and veggies, but I had used more chicken than called for so it worked out great and was very flavorful! I used the Rotel can and added about half the canful of water, rinsing out the leftover tomato juices which gave the end result some extra liquid.  I used FF sour cream and stirred in some Monterey Jack cheese at the end, it was so good!

  22. This was so easy to prepare and delicious! I appreciate the minimal prep work and that everything gets cooked in the same pan. Makes clean up very easy. I don’t care for sour cream so I added about 3 tbs Mexican shredded cheese blend to give that creaminess and I worked great. I hope it heats up well for lunches this week. 

  23. Avatar photo
    Kathrin Sena-Rodriguez

    WOW!! This is GREAT!!! Your tastebuds will dance and sing!! It’s work, but it’s worth it, and I haven’t even put the avocado or sour cream on yet. I could eat it just by itself. Do yourself a favor and make this! Yummy 😋

  24. Avatar photo
    Cheryl Bryant

    Very easy and so creamy and tasty. Will be adding this one to our rotation. It is even good cold. Not sure how I have missed making this before. My husband has liked all the recipes I make from this site.

    Thank you!

  25. Just wanted to say that I’ve been making this dish for over 4 years now and it’s still in my top 3 of all time. Might even be #1! Almost have it memorized. I have started using about 24oz of chicken instead of 16oz, and adding an extra orange bell pepper to pump up the nutrients, portion size, and color. 🙂

  26. Oh my gosh Gina this is amazing. It is dishes like this that make me glad I do WW and not Keto!! So delicious and filling. Even my husband liked it. I have every one of your cookbooks and can’t wait til December for the next!!! Thank you!!! 

  27. So delicious, it is hard not to have a double portion. Thank you Gina for such a savory meal. My avocado wasn’t ripe but didn’t miss it.

  28. This was such a hit! With all the positive comments I can’t imagine why anyone wouldn’t try this recipe. I added a bit more broth & cilantro & subbed rice for the pasta since I was out of pasta & didn’t’ want to make a grocery run. It was great. Can’t wait to try again with the pasta.

  29. Avatar photo
    Carol English

    Made this for dinner tonight, it was so good. It’s more than just a skillet meal, great flavor and very satisfying. I highly  recommend this recipe.  

  30. This was fantastic! My husband is on his second helping.. I had rotisserie chicken, which I used instead of raw. The seasoning was all added to the veggies, less a little salt, due to the chicken. We only had four sour cream, oh well!  My avocado was bad, so we had the scallion. My hubby had shredded cheddar on his, and I added chipotle flakes to mine. I’ll definitely be making this again! I have the recipe in your new book, One and Done. We had the Asian Chicken wraps the other night, also great!

  31. Made this tonight for the first time. It is fabulous and easy! Hearty, healthy, and delicious! I can’t ask for more than that. Yum!

    Only thing is the recipe calls for peppers and onions to be sliced when it’s really diced/chopped. Just a little typo! Thank goodness for your wonderful photo taking to make sure I’m not making it wron! 

  33. This doesn’t feel like a “skinny” meal at all! It is creamy and flavorful and the serving size is generous! Definitely looking forward to eating the leftovers!

  34. Thank you for this recipe! It was easy to follow and well written. My 10 year old ate it up! I read the comments and used plain organic Greek yogurt in place of sour cream and it turned out great too! I added a lot more cilantro bc we love cilantro. Seasoning was perfect and not too spicy.

  35. Avatar photo

    I have made this many times and it is delicious. Has anyone tried it with a GF pasta that says to rinse it? Would you just use a different GF pasta or do you think it would work just fine? I’ve been torn.

  36. Avatar photo

    Really flavorful! I used a little extra broth but otherwise followed recipe exactly. Easy, minimal dishes. A keeper!

  37. Looks amazing! Adding it to my meal plan this week! Does your WW points calculation include the avocado?

  38. Very savory and filling meal! I used greek yogurt instead of sour cream, lentil pasta for extra protein, and sprinkled cheese on top to make it gooey.  I’m looking forward to lunch all this week!

  39. Avatar photo
    Haila Halverson

    I have no idea why you will not accept my email address, l have used it for years with no problems?

      1. This was delicious, i had tried another recipe for fajita pasta that called for heavy cream and used packet fajita seasoning. This recipe was sooo much better, i didnt add the scallions at the the end but addition of the cilantro and avocado were perfect and gives it that fresh hit. My 18 month old loved it, it wasnt spicy. I will definitely be using this recipe from now on. Thank you

  40. Holy crap this was so good! I randomly had this recipe pop up on my Facebook feed. I had left over chicken breasts that were seasoned with pretty much the same spices this recipe calls for (+ 1/2 tsp cayenne) and left over penne pasta. I had planned on just making chicken Alfredo then saw this. I happened to have peppers and onions already chopped along with fresh cilantro. I also had some tomatoes to use up so diced those up as well instead of using canned. This seriously panned out perfectly and was a delicious dinner! I will definitely add this to my rotation, I never make pasta besides boring spaghetti or Alfredo. Thanks for your awesome recipes!

  41. This was great! I used Greek yogurt instead of sour cream and added some chili flakes to spice it up. 

  42. When I typed the recipe into Weight Watchers, it gave me 4 Blue Points, not 8 as you state. Why would there be a difference of 4 points?

    1. First of all – this recipe is delicious! I also had the same issue. I created the recipe in the app (I’ve been a WW for 2.5yrs – so I’ve done this so many times) and got 4pts. I *think* the error lies (on my end) in the pasta.  I got 18pts for 7oz of dry Simple Choice Whole Wheat rigatoni and I don’t think the points that are attached to my product are for the dry weight.  

  43. How have I never made this before?? This was so good!! Full of flavor and great as leftovers. The touch of sour cream was perfect and the cool avocado on top was a nice touch. I didn’t use the scallions (didn’t have any actually, but IMO it didn’t need them).

  44. Delicious!!! Won over my father who was a skeptic, and now it’s going to be a new addition to our dinner menu. No recipe changes needed here people! Tasty as is! 

  45. This was truly delicious – I really enjoyed it.  It doesn’t taste like it’s healthy, but it is.  I am a celiac, so substituted banana cavateppi – amazing!  The five portions are very large and filling too.  Thank you for sharing this!

  46. Just positively Delicious!! Thanks for providing such great tasting healthy recipes!! My favorite place to hunt for menu planning on WW!

  47. This was so deliscious! My family loved it and asked me to make it again. I wasn’t sure about avacado in pasta but it was a nice addition. 
    All of your healthy recipes are so flavorful! 
    Thanks Gina.

  48. Avatar photo
    Margaret Kruger

    The flavors in this dish were amazing! I used boneless chicken thighs, and they were very tender and flavorful. I used a small tube pasta, which cooked up nicely, but I found myself wanting rice instead of pasta. I think that next time, I will try making it with 3/4 cup dry rice, and see how that cooks up. 

  49. My family loved this dish.  I tried it without the sour cream & my family still liked it without.  It does add a creaminess though if you do add sour cream, but I feel it doesn’t really alter the taste, which is delicious! 

  50. Avatar photo
    Samantha Bishop Simmons

    I left out the spicy stuff because of an allergy, but tonight I made this and my husband, 4 year old, and 2 year old all loved it, and no side meals were made! This is a huge win in my book. So delicious and such generous portions!

  51. Followed this to a T and we all liked it a lot…but it made at least 6 1 1/2 cup servings, maybe a tad more.

  52. Avatar photo
    Robert A Townsend

    OK, so I made this for my wife and I for dinner….. It’s really good…. It’s everything I like
    About Mexican style food…. I added a little hot sauce to my helping. 😊. Thanks! 

  53. Avatar photo
    Julie B McArdle

    This was so good! Tasted just like fajitas without all of the extra calories. I thought I had more sour cream than I did, so I was only able to add about 1/4 cup, but it was still delicious!! That was the only change I made. I will make this again for sure!

  54. A hit! I made it in the instant pot and it was great! I did everything as directions said just used sauté mode. When I got to the broth, tomatoes and pasta I put it in the IP for 2 mins on high then slow release for 5 mins then continued directions. Plus made with GF pasta. Thanks for the recipe!

  55. Can I replace the pasta with cauliflower rice? At what point should I incorporate it during the cooking process? 

  56. delicious but runny and I followed the recipe! I didn’t drain the ro-tel and used whole wheat pasta.

  57. Thank you so much for your fabulous recipes!  I love seeing your videos online and made this on Friday night. The recipe was easy  to follow and my husband and I will add it to our list of loved dishes.  I added hot rotal with jalapeño tomatoes and used habanero infused olive oil and it was nice and spicy.  I may need to tone it down a bit with some more sour cream but my husband loved it and spiced it up even more! 

  58. Hi, another meal in the bag. I made a couple of changes: used campanelle pasta, increased the spices, added 2 tbsp ghee, sliced the onion and peppers and reduced the chicken stock by, 1/2 cup. I keep my dairy consumption to the bare minimum, instead i used a 1/2 cup unsweetened coconut beverage and dissolved in 4 tbsp chickpea flour ( this makes the dish creamier without changing the flavor) i added this during the pasta cooking phase.
    Lastly, I reduced the serving size to 8 ozs

  59. Love this recipe! But had a question about the freestyle points. When I add this into recipe builder I get 3 free style points vs the 8 that is listed in the recipe. Any reason why I am getting so much less?

  60. Gina
    Made this fabulous recipe last night for dinner.  It was quick & easy to make.  My husband & I both loved it. Will be making it often.  Love, love Skinneytaste recipes.!  Thank you.

  61. Made this tonight.  Delicious!  I note that the recipe says the onion and peppers should be sliced but the phone shows them diced.  I sliced them and it returned out fine but diced might offer better distribution of the veggies. 

  62. Avatar photo
    Lesley H Kennedy

    I made this for my family last nite- it was a hit! it is now on the “you can make this one again list” thanks!

  63. I made this last night in the Instant Pot, and it was quite good. Several,people asked how to do it in the IP, so here are the details:
    1. Sauté the veggies & seasonings in olive oil until soft. I used cayenne-infused olive oil because the dish seriously needs heat. Remove veggies from IP. 
    2. Add broth & chicken seasonings to the IP, and sink two frozen boneless skinless chicken breasts into it. Cook on high pressure for 18 minutes, then NPR for 10. Release pressure and remove chicken breasts to a cutting board. 
    3. Add Ro-Tel tomatoes & pasta to IP and use the sauté setting to boil pasta for the recommended time. 
    4. Add veggies & shredded chicken back to the IP and stir until combined. 
    5. Stir in sour cream. 
    6. Serve. 

  64. Hi,

    Is there anything I could substitute the sour cream for something else? 

    Can’t wait to get this in my belly!!

  65. I made this dish this weekend. It was delicious and easy. I did use chicken breast on the bone, baked and shredded. I find it more tender cooked that way. I also forgot to buy the tomatoes so I used a few table spoons of salsa. I will definite make it again! Thank you!

  66. This was delicious! I mostly followed the recipe, except: Used chipotle-infused olive oil, and chipotle chili powder, and I’m glad I did because it needed the heat. Used 3 bell peppers instead of two.  It’s  a quick, easy one-pot meal that tastes like it took a  lot longer than it did, and I didn’t have to go to the  grocery to make it. Winner!

  67. Avatar photo
    Alice Knechtel

    This recipe was so good. Took it for a potluck and everyone asked for the recipe. When I told them it was a Skinnytaste recipe they were even happier.

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  69. I’m curious if anyone has tried this with lean beef? I realize it might not be the same calorie count, I just figured it would be a new twist on a great recipe.

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  71. Avatar photo
    Cindy Canestrari

    I made this last night just as the recipes states…it’s so delicious! It’s a tad spicy but not overly so.  I used the same pasta in the picture(Cavatappi), it’s my favorite in dishes like this. Recipe is pretty simple, just make sure you prep ahead(garlic, onion, peppers, etc.). Love that the whole meal takes one pan!

  72. Avatar photo
    Maria Luisa Diebert

    I was heavily invested in this recipe. I didn’t own a covered nonstick pan so I went to William Sonoma to buy one. It was not inexpensive so I was really hoping this recipe would work. I needed this type of pan anyway, but I digress. This recipe is exellent!!!!! I made so many mistakes making this recipe like forgetting to add the white onions and using avocado as an accent. I also forgot to add the garlic to the red and yellow peppers and ended up cooking them for 30 seconds with the chicken and peppers. Not too garlicky at all. I omitted the cilantro because I don’t like cilantro. The recipe is flavorful and very hearty, it definitely feeds 5 people. Another fantastic recipe Gina. Thank you!!!! I will certainly make this again. Looking forward to your next cookbook.

  73. Wow, our family loved the richness of flavors but it took me a lot longer than 30 minutes to prep and make. I added more olive oil because I got nervous–lol. I also doubked the avocado, only because I could not bear to let the remaining go to waste. Using the same pan for all steps really boosted the flavor and texture of the dish. THANK YOU!

  74. Lately my husband and I have been loving Instant Pot pasta dinners. Any way you could convert this to Instant Pot cooking? I’m not experienced enough to try! Thanks!

  75. This recipe is really good and got a big thumbs up from husband.  Layering the spices made it very flavorful.  

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  77. Avatar photo
    Amanda Bizjack

    I cooked this for my husband and I this evening. I’m a big fan of Skinnytaste and OH MY GOODNESS this is the best recipe I’ve had so far. I will be adding this to my favorites list. Highly recommend!  

  78. Avatar photo
    Patricia Tarutmann

    Just made this for dinner tonight. Delish ! I was perfect for the rainy stormy night. A new comfort dish.

  79. Made this tonight – loved it! We will make again! The peppers stayed al dente even though I cooked for 10 minutes but looking back at the photo I see why. The recipe says peppers, sliced but the photos show them diced. They would soften much quicker if they were cut smaller.

  80. I think I will knock a point off of each serving by swapping light sour cream with 0 point Fat free Greek yogurt. I can’t tell the difference in a baked potato, do there’s no way I could notice it in this!

    1. I had so much fun making this dish! I used sliced grilled frozen chicken pieces because it’s what I had. Wow! This is a true winner: 5 stars for sure!

  81. Loved this!!!! So tasty that I thought the nutrition info would be unhealthy! So much flavour and good on macros is awesome! THANKS!

  82. I absolutely love this recipe! It took me longer to prepare this because I am a slow dicer (the recipe called for slicing but I thought the diced bell peppers looks prettier). And the extra efforts worth it.

  83. I would love to get your thoughts on times and steps for the instant pot. Love that device and would love to see some of your older awesome dishes converted over. Thanks!

  84. Another home run! I have been making your recipes since college to lose weight and eat healthily. My husband and I make your dishes all the time and I think the fajita pasta is our new favorite! We’re definitely going to make this every other week! Thank you so much for all your wonderful recipes you share and all the work and love you put into them! I haven’t been disappointed yet!

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  86. We really enjoyed this dinner last night. I cooked it all in the wok. I used 1/4 cup of lactose free sour cream, and it still turned out really creamy. Thanks for another great recipe!

  87. Avatar photo
    Bethany Lombard

    This recipe was so yummy! It’s a keeper for sure! I used gluten free pasta and it came out fantastic!

  88. Avatar photo
    Nancy Runnings

    I just wanted to tell you how very much I appreciate how nicely your recipes print, including the awesome pictures! Not only are your recipes delicious and well written, but they are so easy to print! I always use a printed copy of recipes in the kitchen, and love to have a photo to reference. So many blogs do not consider or optimize printed formats, and it’s a painful process to get a printed copy. Thank You!!

    1. I agree!!!! I always cook from a printed recipe or a book. I must have printouts of half of the website!

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  90. Avatar photo
    Kathy Lecce Lodriguss

    Hi Gina – in your chicken fajita pasta – is the pasta ant 7 oz dry or cooked? Thanks kathy 

      1. Similar questiion- is it by weight?  i.e one measured cup is equal to 8 ounces, but if you weigh the dry pasta, it gets you more like 2 cups worth.

  91. I love this recipe but there’s no way it’s ready in 30 minutes — the directions include at least 33 minutes of different ingredients in the pan alone, before you figure in chopping, seasoning, etc. It’s a great recipe but I planned it for a night when I didn’t have much time and ended up eating super late 🙁

    1. I agree. I made this last night and it took nearly two hours! It was very good but I agree, the cooking time is misrepresented.

    2. Yes, I completely agree! The timing is way off. Took me 2 hours but it was truly delicious. Tired now ?

  92. Wow. Just. Wow. Beyond delish. Thank you so much for your time, talent, and love of sharing. You’re amazing! 🙂

  93. Your directions should say “diced” not sliced for the onions and peppers. I didn’t look at the pictures and didn’t dice mine…I think they would have been better diced as you did! 

  94. Could you leave out the sour cream and would it still taste good? My family does not care for sour cream. Thanks!

  95. My 4 year old son, who is a plain pasta fan, had multiple servings. That means it’s good. Thanks. 

  96. Vegetarian here! I skipped the chicken and used “better than boullion” in place of chicken broth! Amazing recipe! Thank you so much!

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  100. Hello!  Have been enjoying many of your recipes here in Canada!  We don’t have Ro-Tel here, but would like to try this recipe. Any recommendations for substitution for Ro-Tel?  Thanks!

    1. Avatar photo