Chicken Fajita Pasta
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Chicken Fajita Pasta

Submitted by: Isabel De Los Rios

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 4

A healthified comfort food dish, made with quinoa pasta and Greek yogurt.


    3 clove garlic

    2 c. chicken broth

    10 oz. fire-roasted diced tomatoes with green chilies

    8 oz. quinoa pasta

    1/2 c. Greek yogurt

    2 tsp. coconut oil

    1 lbs. chicken breast

    1 tsp. sea salt

    1 1/2 tsp. ground cumin

    1 tsp. paprika

    1/2 tsp. chili powder

    1/2 tsp. garlic powder

    1 med. red bell pepper

    1 med. yellow bell pepper


Cut chicken into bite-sized pieces. Season with ¾ tsp sea salt, 1 tsp cumin, ½ tsp paprika, ¼ tsp chili powder, and ¼ tsp garlic powder.

Heat 1 tsp coconut oil in a skillet over high heat. Add chicken pieces and cook until browned, stirring as needed. Move chicken to a plate and set aside.

Reduce heat to medium and add remaining coconut oil to the skillet. Add sliced bell peppers and remaining spices. Cook, stirring occasionally, until soft (about 10 minutes). Add minced garlic and stir until well combined. Move peppers to plate with chicken.

Add chicken broth, diced tomatoes, and uncooked pasta to the skillet. Stir to combine and bring to a boil. Cover, reduce heat to medium-low, and cook for 15 minutes, until pasta is tender and liquid is mostly absorbed.

Add chicken and peppers back to the skillet, and stir to combine. Cook for 2-3 minutes, until everything is heated through. Stir in Greek yogurt, and serve warm.