Low-Carb Chicken Fajita Pasta
A flavorful and satisfying twist on traditional pasta! It’s a perfect dish for busy weeknights!
Ingredients:
* 1 pound boneless, skinless chicken breast, sliced
* 1 cup low-carb pasta (e.g. zucchini noodles, spaghetti squash, shirataki noodles)
* 1/2 cup sliced bell peppers
* 1/2 cup sliced onions
* 2 cloves garlic, minced
* 1 tablespoon olive oil
* 1 teaspoon fajita seasoning
* 1/2 teaspoon cumin
* Salt and pepper, to taste
* 1/4 cup shredded cheese, like Monterey Jack or Cheddar (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced chicken, season with fajita seasoning, cumin, salt, and pepper.
3. Cook for 5–7 minutes until the chicken is browned and cooked through. Remove and set aside.
4. In the same skillet, add the bell peppers, onions, and garlic.
5. Sauté for 4–5 minutes until the veggies are tender but still slightly crisp.
6. While the veggies cook, prepare your low-carb pasta (zucchini noodles, spaghetti squash, or shirataki noodles) according to the package instructions or method of choice.
7. Add the chicken back to the skillet with the veggies.
8. Stir in the cooked low-carb pasta.
9. Mix everything together and heat for an additional 2 minutes.
10. If using cheese, sprinkle it over the mixture and allow it to melt slightly.
11. Plate and serve.
Additional Tips:
1. Cook peppers and onions at high heat for a slight char.
2. Add extra chili powder or cayenne for more heat.
3. Pat dry zucchini noodles or shirataki noodles to prevent excess moisture.
4. Slice veggies and chicken in advance for quicker cooking.
5. Add a splash of heavy cream or cream cheese for a richer sauce.
Enjoy your delicious Low-Carb Chicken Fajita Pasta!