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A bowl of creamy chicken fajita pasta with bell peppers, cilantro, and lime wedges

High Protein Chicken Fajita Pasta

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast, cubed
  • 8 oz high -protein chickpea or lentil pasta
  • 1 large red bell pepper, sliced into strips
  • 1 large green bell pepper, sliced into strips
  • 1 medium yellow onion, sliced
  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup low -sodium chicken broth
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh cilantro, chopped
  • 1 lime , cut into wedges

Method
 

  1. Cook the high-protein pasta in salted boiling water according to package directions until al dente, drain, and set aside.
  2. In a small bowl, whisk together chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  3. Coat the chicken cubes with half of the spice mixture.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until fully cooked through, then remove from the pan.
  5. Add the remaining tablespoon of olive oil to the same skillet. Sauté the bell peppers and onions for 5 minutes until softened and slightly charred.
  6. Reduce the heat to low. Add the chicken broth and the remaining spice mixture, scraping the bottom of the pan to release browned bits.
  7. Whisk in the Greek yogurt until smooth, ensuring the heat is low to prevent curdling.
  8. Fold the cooked pasta and chicken back into the skillet, tossing until thoroughly coated in the sauce.
  9. Garnish with fresh cilantro and serve with lime wedges.