One Pot Fajita Pasta with Zucchini Noodles
A lighter and low carb version of fajita pasta using zucchini noodles. Everything cooks in one pan for easy clean-up.
Bell peppers are in season right now and I can’t resist buying the colorful peppers whenever I see them on sale. And one of my favorite dishes to make with bell peppers is my sheet pan steak fajitas or sheet pan chicken fajitas.
To change things up, I decided to make a fajita pasta with zucchini noodles. Usually fajita pasta is also cooked with a heavy cream sauce, but to keep things light, I skipped the sauce and cooked this more like a stir fry noodles dish. The fajita seasoning is so flavorful that it adds plenty of flavor to the zucchini noodles.
My favorite part of fajitas is the marinated meat and vegetables and I sometimes even skip the tortillas. Similarly, this dish skips the tortillas and just gives you all the filling.
One Pot Fajita Pasta with Zucchini Noodles
Ingredients
- 2 large zucchini, spiralized
- 1 lb chicken breast, sliced into 1/2 inch thick strips (I recommend first slicing the chicken breast to half its thickness before cutting into strips. This will make the cooking time much faster and make the strips easier to eat)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1 tsp minced garlic
- 1 onion, sliced into 1/4 inch strips
- 1 red bell pepper, sliced into 1/4 inch strips
- 1 orange bell pepper, sliced into 1/4 inch strips
- 1 green bell pepper, sliced into 1/4 inch strips
- lime wedges and chopped fresh cilantro for garnish
Instructions
- In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper. Whisk until evenly mixed.
- In a large bowl, add chicken, onions, bell peppers. Drizzle with olive oil. Sprinkle with minced garlic. Mix everything until it is evenly coated in oil and garlic. Sprinkle seasoning mix over everything. Toss and mix ingredients until everything is evenly coated. (If you have time you can let the spices marinate on the chicken for about 30 minutes for even more flavor, but I usually don't do this step and it still tastes good.)
- Bring a large skillet or wok to high heat over stove. Add ingredients and cook until chicken is cooked and vegetables are tender but still crisp. When everything is just about done cooking, add in the zucchini noodles and toss and mix with the fajita ingredients. Cook zucchini until tender but still crisp. Zucchini noodles cook quite quickly so this will only take about 2 minutes. Drain skillet of any excess liquid released from the zucchini. Sprinkle cilantro and squeeze lime juice over pasta. Serve warm.
Delicious and easy to make.
So glad you like it!
I always salt, drain, and squeeze the liquid out of my zoodles before cooking them. Otherwise they put out too much liquid and dilute the flavors of the dish. Try it, you’ll prefer it!
That is a great tip and something I use a lot for my more recent zucchini noodle recipes
Hi! Can you tell me what Sprilizar you use?
I use the Paderno 3 blade spiralizer https://amzn.to/2G5Oleh
Prepping this recipe now for our supper tonight and have a question about the olive oil noted in the recipe. Olive oil is noted twice in the ingredient list–2Tbsp. AND then later down the list 1/4 cup olive oil. In the directions portion olive oil is only mentioned one time. HELP! In step 2 do I “drizzle” with 2T. or 1/4cup? And what do I do with the other amount? Use it for frying.cooking over heat? Looking for some input asap.
the 1/4 cup is the correct amount.
This is such a beautiful, light and well prepared dish. It looks to be super nutritious as well. Thanks for sharing this great recipe.
thank you! hope you get to try it!
Fajitas are one of my favorites meals, and I love how this packs even more veggies into them! Delicious!
I like all the veggies too!