Chicken Fajita Pasta

– 8 ounces dry rotini pasta (½ box) – ▢1 tablespoon olive oil – ▢1 pound boneless, skinless chicken breasts cut into 1-inch pieces – ▢3 tablespoons fajita seasoning divided (click for recipe!) – ▢Kosher salt and freshly ground black pepper to taste – ▢½ onion sliced


Cook Rotini Pasta: Follow the steps on the package to cook the rotini pasta until it is al dente.

After the pasta is done, take it out of the pot, rinse it with cold water, and then put it back in the pot that is empty.

Begin cooking the chicken. In a large pan over medium-high heat, heat the olive oil. Sprinkle the chicken breasts with salt and pepper to taste, along with 1 tablespoon of fajita spice.

Stir the chicken every now and then for 5 to 6 minutes, or until it is no longer pink. Take the cooked chicken out of the pan and set it away.

To sauté the vegetables, put the onion, bell peppers, and garlic in the same pan.

Stir the veggies every once in a while for about six to seven minutes, or until they get soft. Add the rest of the fajita spice and mix it in well.