Chicken Fajita Pasta is my go-to meal. It's fairly simple, but has just enough ingredients, and just enough chopping things with a knife to make you feel like a real-deal chef. The only downside to this recipe is that you will constantly be craving it and most likely want to make it every night for dinner.
You'll start off with your chopping skills. Slice up one red pepper, one green pepper, a whole onion, and dice two cloves of garlic. Set it aside in some cute bowls for the time being.
The slicing and dicing isn't over just yet - you'll now need to cut one pound of chicken breast, and season it with half of your fajita mix. You can then turn your heat on high, and drop a tablespoon of olive oil in. When that's hot n' ready - you can place your seasoned chicken in, and let it brown for 1-2 minutes. Once it's cooked through, you can take it off the heat and place it aside on a plate.
In the same pan, add another tablespoon of olive oil and let it heat. Carefully add in your onions and peppers mixed with the remaining fajita seasoning. You'll need to cook these until they're slightly blackened. You can then add in your garlic, and let it cook for about 30 seconds. Then, go ahead and remove them from the heat. You can place these on the same plate as your cooked chicken.
In the same pan, you can begin your pasta. You'll add your broth, pasta, diced tomatoes and cream. Bring this to a boil, and then cover. When most of the liquid is gone and your pasta is soft - you can combine it all together now.
The final step is combining all of it together. It's best to use a deep pan for this recipe, because mixing it all together will surely create spillage.
All that's left is to plate your dinner, take a photo, and proceed to eat four more plates (at least, that's how I do it.) Enjoy!
I found this recipe via Kevin and Amanda, where you can find a full list of this recipe's ingredients.