Creamy Chicken Fajita Pasta

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  Chili powder(10g)
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  Paprika, Smoked(5g)
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  Onion powder(1g)
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  Garlic powder(1g)
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  Cumin, Ground(1g)
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  Cayenne Pepper, Ground(1g)
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  1/2 tsp sugar ($0.01)
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  1/2 tsp salt ($0.02)
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  Vegetable oil(15g)
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  Chicken Breast, Boneless Skinless(340g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Bell Pepper(142g)
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  Yellow Onion(284g)
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  Canned Diced Tomatoes(425g)
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  Cream Cheese(113g)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  Rotini Pasta(227g)
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  Green Onion (Scallion)

Instructions

1. 1Combine the chili powder, smoked paprika, onion powder, garlic powder, ground cumin, and cayenne pepper in a small bowl and set aside. Dice the onion and bell pepper into bite-sized pieces, and cut the chicken breast into ½-inch cubes.
2. 2Bring a large pot of water to a boil over high heat. Once boiling, add the rotini pasta and cook 7–10 minutes over medium-high heat, stirring occasionally, until tender and al dente. Drain the pasta in a colander and set aside.
3. 3Heat the vegetable oil in a large skillet over medium-high heat for 1 minute until shimmering. Add the cubed chicken and sprinkle the fajita spice mix over it. Cook 6–8 minutes, stirring occasionally, until the chicken is golden brown and no longer pink in the center (internal temp 165°F). Transfer the chicken to a clean bowl.
4. 4Add the diced onion and bell pepper to the skillet and cook 3–4 minutes over medium heat, stirring occasionally, until softened and lightly browned at the edges. Add the diced tomatoes with their juices and the cream cheese to the skillet.
5. 5Cook 2–3 minutes over medium heat, stirring frequently, until the cream cheese melts completely and forms a smooth, creamy sauce.
6. 6Return the cooked chicken and drained pasta to the skillet and stir constantly for 1–2 minutes over medium heat until everything is evenly coated in the creamy sauce.
7. 7Divide the pasta mixture evenly into 4 airtight containers while hot. Top each portion with sliced green onions. Seal and refrigerate for up to 4 days.