Why Make This High Protein Chicken Fajita Pasta
If you’re on the lookout for a dinner that’s both satisfying and packed with nutrition, look no further than this High Protein Chicken Fajita Pasta. Not only does it combine the bold flavors of fajitas with the comforting texture of pasta, but it also provides a hearty dose of protein from the chicken and Greek yogurt. This dish is perfect for busy weeknights, as it comes together quickly while offering a great balance of protein, fiber, and vegetables to keep your energy levels up. With just one pot needed, cleanup is a breeze, making it an ideal choice for both family meals and quick weeknight dinners.
How to Make High Protein Chicken Fajita Pasta
Making this High Protein Chicken Fajita Pasta is simple and straightforward. You start by cooking the pasta until it’s perfectly al dente and then set it aside while you whip up the flavorful chicken and veggie mix in a skillet. Once the chicken is cooked through and golden, you’ll add in the peppers and onions, season everything to perfection, and then bring it all together with that creamy Greek yogurt. It’s a dish that will impress everyone at the dinner table, minus the stress of complicated cooking techniques!
Ingredients:
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 8 oz whole wheat pasta or high protein pasta (penne or rigatoni recommended)
- 1 tablespoon olive oil
- 1 large bell pepper (any color, sliced)
- 1 large onion (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup low-sodium chicken broth
- 1/2 cup Greek yogurt or light cream cheese
- 1/4 cup fresh cilantro (chopped)
- 1 lime (juiced)
Directions:
Cook the pasta according to package directions until al dente, generally about 8-10 minutes. Once cooked, drain the pasta but reserve 1/2 cup of the pasta water for later. Set the pasta aside.
While the pasta cooks, heat olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add the chicken pieces in a single layer. Cook without moving them for about 3-4 minutes, until they are golden brown on the bottom, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F. Remove the chicken to a plate.
In the same skillet, add the sliced bell peppers and onions. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and lightly charred.
Add the minced garlic and cook for another minute until it’s fragrant but not browned. Then stir in the chili powder, cumin, paprika, salt, and black pepper, ensuring the vegetables are well-coated in the spices.
Return the chicken to the skillet along with any juices accumulated on the plate. Pour in the chicken broth and let it simmer for 2-3 minutes, allowing the flavors to meld together and reduce slightly.
Lower the heat and stir in the Greek yogurt until it’s fully incorporated and creamy. Fold in the cooked pasta, tossing to combine everything. If the sauce is too thick, add reserved pasta water 1-2 tablespoons at a time.
Lastly, remove from heat and mix in fresh cilantro and lime juice. Serve immediately while hot, enjoying that mouthwatering aroma!
Nutritional Information
Per serving (approximately 1/4 of the recipe):
- Calories: 405
- Protein: 36g
- Carbohydrates: 45g
- Fiber: 6g
- Fat: 9g
- Saturated Fat: 2g
- Sodium: 360mg
How to Serve High Protein Chicken Fajita Pasta
This vibrant dish stands out on any table! Serve your High Protein Chicken Fajita Pasta hot, garnished with extra cilantro and lime wedges. It pairs beautifully with a fresh side salad or homemade guacamole. For extra crunch, consider serving it with tortilla chips.
How to Store High Protein Chicken Fajita Pasta
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm it gently on the stove, adding a splash of chicken broth if needed to restore creaminess.
Expert Tips for Perfect High Protein Chicken Fajita Pasta
- Make sure to slice your chicken into uniform pieces for even cooking.
- Don’t be shy with the spices; they are what give this dish its flavor!
- If you want a little more heat, add a pinch of cayenne or red pepper flakes.
- For a vegetarian version, swap the chicken with grilled mushrooms or a mix of your favorite veggies.
Delicious Variations
- Southwest Style: Add black beans and corn for extra fiber and protein.
- Creamy Avocado: Blend an avocado into the yogurt for a creamy, guacamole-like sauce.
- Cheesy Twist: Stir in some shredded cheese, like cheddar or pepper jack, for added creaminess and flavor.
Frequently Asked Questions
Can I use other proteins instead of chicken?
Absolutely! You can use shrimp, tofu, or even ground turkey for a different twist. Just adjust cooking times as needed.
Is this recipe gluten-free?
To make it gluten-free, simply swap the whole wheat pasta for a gluten-free pasta option and ensure your chicken broth is also gluten-free.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and vegetable mixture in advance, then combine with the pasta just before serving. Just reheat your mixture and then follow the remaining steps.
Conclusion
This High Protein Chicken Fajita Pasta combines delicious flavors with wholesome ingredients to create a meal that leaves you feeling satisfied, not stuffed. It’s quick, simple to prepare, and perfect for families. Plus, the possibilities to customize this recipe are endless! Why not give it a try tonight? Share your thoughts and experiences in the comments below! Happy cooking!
High Protein Chicken Fajita Pasta
Ingredients
Method
- Cook the pasta according to package directions until al dente, generally about 8-10 minutes. Once cooked, drain the pasta but reserve 1/2 cup of the pasta water for later. Set the pasta aside.
- While the pasta cooks, heat olive oil in a 12-inch skillet over medium-high heat until it shimmers.
- Add the chicken pieces in a single layer. Cook without moving them for about 3-4 minutes, until they are golden brown on the bottom, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F. Remove the chicken to a plate.
- In the same skillet, add the sliced bell peppers and onions. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and lightly charred.
- Add the minced garlic and cook for another minute until it’s fragrant but not browned.
- Stir in the chili powder, cumin, paprika, salt, and black pepper, ensuring the vegetables are well-coated in the spices.
- Return the chicken to the skillet along with any juices accumulated on the plate.
- Pour in the chicken broth and let it simmer for 2-3 minutes, allowing the flavors to meld together and reduce slightly.
- Lower the heat and stir in the Greek yogurt until it’s fully incorporated and creamy.
- Fold in the cooked pasta, tossing to combine everything. If the sauce is too thick, add reserved pasta water 1-2 tablespoons at a time.
- Remove from heat and mix in fresh cilantro and lime juice. Serve immediately while hot, enjoying that mouthwatering aroma!