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A creamy bowl of chicken fajita pasta with sliced bell peppers and fresh cilantro
Print Recipe

High Protein Chicken Fajita Pasta

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 16 oz boneless skinless chicken breast, cut into 1-inch strips
  • 8 oz high -protein chickpea or lentil penne pasta
  • 2 large bell peppers, sliced into thin strips
  • 1 medium red onion, sliced
  • 1 tablespoon olive oil
  • 2 tablespoons fajita seasoning mix
  • 1/2 cup low -sodium chicken broth
  • 3/4 cup non -fat plain Greek yogurt
  • 1 tablespoon lime juice
  • 1/4 cup chopped fresh cilantro

Instructions

  • Cook the high-protein pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
  • Heat olive oil in a large non-stick skillet over medium-high heat.
  • Season chicken strips with 1 tablespoon of fajita seasoning and add to the skillet. Cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
  • Add bell peppers and onions to the same skillet. Sauté for 5 minutes until vegetables are tender-crisp with slight charring.
  • Lower heat to low. Add chicken broth and the remaining 1 tablespoon of fajita seasoning to the skillet, scraping the bottom to deglaze.
  • Whisk in the Greek yogurt and lime juice until a smooth, creamy sauce forms. Do not allow the sauce to boil to prevent curdling.
  • Return the cooked chicken and pasta to the skillet. Toss thoroughly to coat all ingredients in the sauce.
  • Garnish with fresh cilantro and serve immediately.