Friday, January 22, 2016

One-Pot Chicken Fajita Pasta

I ate my plate too quickly for pictures. So you get the left overs.

The other day I had one of those awesome "the wifey has a new recipe she wants to try" moments. These are exciting moments in my life.

Sad I know. What can I say, in my mid-thirties I am easily excited.

Well I got my "bitch ass back in the kitchen"! Heck these moments are an excuse for me to blog, drink beer, and play with knives. What is not to love?

Please validate my mid-life-i-ness!

Drinking "Dad" sounds like some crazy viking funeral ritual.

So one of the recipes she sends me is One-Pot Chicken Fajita Pasta. Now this seemed like a trap. The recipe looked potentially spicy and it had red and yellow peppers in it. These are not things she loves. She did try to talk me into switching over to green pepper. I stood strong though. I have made it twice now and both times I have stuck to the the yellow and red peppers.

2 tsp olive oil, divied
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp kosher salt, divided
1 1/2 tsp ground cumin, divided
1 tsp paprika, divided
1/2 tsp chili powder, divided
1/2 tsp garlic powder, divided
1 large white onion, sliced
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
3 cloves garlic, minced
2 cups reduced sodium chicken broth
1 (10-oz) can Mild Ro-Tel Diced Tomatoes & Green Chiles
7 oz pasta
1/2 cup light sour cream
1 scallion, diced (or not if you are forgetful)
2 tablespoons chopped cilantro
1 diced small avocado

One might call this resource intensive. But what do I care, I do not do the grocery shopping!

Season chicken with 3/4 tsp salt, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder. In a large deep nonstick skillet, heat 1 teaspoon olive oil over high heat. When the oil is very hot, add the chicken and cook until browned, stirring about 5 to 6 minutes. Transfer to a large bowl and set aside.

Reduce heat to medium, add the remaining teaspoon of olive oil to the skillet. When the oil is hot, add the onions, bell peppers, and remaining 1/4 tsp salt, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp chili powder and 1/4 tsp garlic powder,. Cook, stirring occasionally, until desired softness, about 10-15 minutes. Add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove from heat and transfer to the bowl with the chicken.

In the same skillet, add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Mix in the sour cream and top with scallions, cilantro, and avocado.

The chicken as is it quite enjoyable. That recipe is worth keeping itself.

"Transfer to a large bowl" is a change from the original. They had suggested a plate. I had chicken and peppers ready to fall off my plate in a tasty avalanche of wasted food. Use something better than a plate.

This picture does not capture the mountainous nature.
Round one, I screwed up and added the garlic at the reheat phase. The other time I added it appropriately. I noticed no difference.

Speaking of screw ups, diced scallions are noticeably absent from my pictures. Those missed round one as well. I guess they were a nice addition when fresh for round two. The left overs however you could not even tell they were there. The avocado and scallions really just seem like garnish.

Now the Ro-Tel does add a bit of heat. So that did not go over well. Round two I replaced with a can of diced tomatoes.

CURSE YOU RO-TEL! CURSE YOU AND YOUR BLACK HEART! This was a total winner until I added that. That made the recipe too spicy for the wifey. The iteration without was good too I suppose.