Chicken Fajita Skillet Dinner


Chicken Fajita Skillet Dinner

I obtained this recipe at a Seminary Wives Institute Seminar Saturday event at SBTS. Chef Pam Price gave a cooking demonstration and taught us how to make this easy and delicious dish. If you chop the onions and peppers ahead of time and have your chicken already cooked (or use a store-bought rotisserie chicken),  you can just dump the ingredients in the pot, and everything will be ready to eat in about 20 minutes.

Chicken Fajita Skillet Dinner- makes plenty of food for four adults and a few young kids


2 cups diced cooked chicken

2 cups cooked penne or ziti pasta (cook slightly less than al dente, around 5 minutes or so)

1 Tbsp oil

1 large onion cut into strips

1 large green pepper cut into strips (I like to use red or orange peppers instead, and you can use half a pepper if you want)

1 can black beans, rinsed well in cold water and drained

1 cup frozen corn

1 small can diced green chiles

1 can petite diced canned tomatoes

1 envelope taco seasoning, mixed with 1 cup water (water is optional)

Garnishes: shredded cheddar, sour cream and diced green onions


1. Saute onions and peppers in a large pot with the oil about 5 minutes.

2. Add chicken, cooked pasta, beans, corn, tomatoes, chilies and taco seasoning. Stir well to blend. Simmer 10 min. or until flavors are blended.

3. Serve in bowls and let guests top their own with garnishes.



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