Friday, December 20, 2019

Foodie Friday ~ One-Pot Ground Chicken Fajita

Well, this was a super fun and easy dish to make and my family loved it.

I was in the mood to have something different tonight. Almost everything I try to eat lately makes a rather obnoxious re-appearance and I just wanted something simple, healthy and "safe". I found some ground chicken in the freezer and immediately had a flood of ideas. Then I came across this recipe and knew it would be a hit.

You could make this even more simple by using one of those store-brand, pre-made taco packets, but I like putting together my own spice blend. Plus, doing that will steer you away from additives, preservatives, and other icky stuff. Also, I always add a huge splash of lime in Mexican dishes and I find that the red, yellow and orange peppers have much more flavor than green ones. It brightens things up a bit and boosts the flavor of the spices. As well, you could always use this as a sauce for rice (instead of pasta) or add beans, etc. This version worked great for us. In fact, my young son has already asked when we'll have it again.

Let me know if you give this one a try.

Here we go!

Happy Eating!

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ONE POT GROUND CHICKEN FAJITA
  • 1 pound ground lean chicken
  • 1 medium diced yellow onion
  • 1 diced red bell pepper
  • 1 diced yellow bell pepper
  • 2 minced garlic cloves
  • 2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon cumin (you can add less but we LOVE our cumin)
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 large can tomato sauce (I usually use homemade but there's nothing wrong with canned)
  • 1-1/4 cup chicken stock
  • 8 ounces dried pasta (your choice here...we used shells)
  • 1/4 cup sour cream
  • 1/4 minced cilantro
  • Few handfuls of shredded Mexican blend cheese
  1. In a large high sided skillet add a good splash of olive oil and set over medium heat.
  2. When the oil is hot, add the ground chicken, yellow onion, peppers, garlic, chili powder, smoked paprika, cumin, kosher salt, and black pepper.
  3. Cook until the meat is fully cooked and no longer pink and the vegetables have started to soften.
  4. Pour in the tomato sauce, chicken stock, and the dried pasta. Stir to combine.
  5. Let the mixture simmer for about 10 minutes or until the pasta is fully cooked. If the mixture cooks down too much before the pasta is fully cooked, add a little more stock.
  6. After the pasta is fully cooked, the mixture should be creamy but thick. Stir in the sour cream and cilantro.
  7. Top with cheese and let the warmth of the pasta melt the cheese.

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