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One Pot Fajita Pasta

All the flavors of fajitas are contained in this one-pot creamy fajita pasta.
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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Ingredients

  • 1 lb flank steak, sliced against the grain into 1/2 inch strips
  • 3 tbsp olive oil
  • 1 tsp minced garlic
  • 1 small yellow onion, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper,  diced
  • 1 green bell pepper,  diced
  • 8 oz penne pasta
  • 2 cups low sodium chicken broth
  • 14.5 oz can diced tomatoes, I used fire-roasted ones but you can also use regular diced tomatoes
  • 1/2 cup heavy cream
  • lime wedges and finely chopped fresh cilantro for garnish

fajita seasoning

  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Add all fajita seasoning ingredients into a small bowl and mix until combined. In a large bowl, add steak and onions. In a separate large bowl, add peppers. Drizzle 1 tbsp of olive oil to each large bowl and mix until ingredients are coated in olive oil. Divide the fajita seasoning evenly between the two large bowls. Mix ingredients until they are evenly coated in seasoning.
  • In a large skillet, add 1 tbsp oil and garlic and bring to medium high heat. When oil is hot, add in steak and onions. Cook until steak is just about done. Add in bell peppers and cook until peppers are tender but still crisp and steak is completely cooked. Place cooked meat and vegetable into a plate and set aside.
  • Using the same skillet, add pasta, chicken broth and the can of diced tomatoes (do not drain liquid from diced tomatoes can). Push pasta down so that is is submerged in the liquid. Bring to a simmer and cover with a lid. Cook pasta for about 10-15 minutes or until al dente.
  • When pasta is cooked, remove the lid. Add in meat and vegetables. Pour and stir in heavy cream. Bring sauce to a simmer and cook uncovered until sauce is reduced. Garnish with cilantro and lime juice before serving.
Serving: 0.25of recipe, Calories: 629kcal, Carbohydrates: 56.1g, Protein: 36.2g, Fat: 29.1g, Saturated Fat: 11.2g, Sodium: 581.3mg, Fiber: 6.7g, Sugar: 9.6g, NET CARBS: 49
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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