1.25ouncepacket fajita seasoning (about 2 ½ tablespoons), divided
1large yellow oniondiced
3bell peppers(1 red, 1 yellow, 1 green)
1 tablespoonBetter Than Bouillon chicken base
10ouncecan Rotel tomatoes
Salt & fresh cracked pepper to taste
Green onionssliced for garnish
Fresh cilantrominced for garnish
In a Dutch oven over medium heat add 2 tablespoons olive oil. Add chicken and cook until no longer pink. Drain chicken juices from the pot. Place back on the stovetop and sprinkle ½ of the fajita seasoning packet over the chicken. Stir to combine. Continue cooking chicken until lightly browned. Remove chicken to a plate and set aside.
Add remaining olive oil to the Dutch oven along with bell peppers, onion, and remaining fajita seasoning. Cook for 5-7 scraping up any browned bits on the bottom of the Dutch oven while stirring. Add the minced garlic and continue to cook for an additional 1-2 minutes. Remove the vegetables to a plate and set them aside.
Add water, better than bouillon chicken base, heavy cream, Rotel tomatoes, garlic powder, onion powder, and penne pasta. Stir to combine. Bring liquid to a boil, then reduce heat to low, cover and allow to simmer until pasta is cooked, about 15 minutes. Stir occasionally.
Uncover and turn the heat back to medium. Add chicken and vegetables back to the pot. Stir to combine. Let cook for 3-5 additional minutes.
Garnish with green onion, cilantro, salt, and fresh cracked pepper.
Serve and enjoy!
Chicken, onion, bell peppers, and garlic can all be pre-chopped and stored in airtight containers in the refrigerator until you are ready to make this recipe. Make sure to store the raw chicken in a separate container.
Make sure that the chicken pieces are a consistent size so that they all cook fully in about the same amount of time.