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Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Active Time:30 minsTotal Time:35 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients12ounceswhole-wheat pasta shells(about 4½ cups)1½poundsboneless, skinless chicken thighs, patted dry2tablespoonsfajita seasoning, divided¼teaspoonsalt¼teaspoonground pepper2tablespoonsextra-virgin olive oil, divided4½cupsthinly sliced multicoloredbell peppers(about 1 pound)2½ cups slicedyellow onion(about1large)2tablespoonsfinely chopped seededjalapeño pepper, divided2tablespoonsfinely chopped canned chipotle chile in adobo sauce2tablespoonsno-salt-added tomato paste½cuphalf-and-half1teaspooncornstarch1 (8-ounce) packagereduced-fat cream cheese, softened2cupsshredded Monterey Jack cheese, divided2tablespoonschoppedfresh cilantro
Cook Mode(Keep screen awake)
Ingredients
12ounceswhole-wheat pasta shells(about 4½ cups)
1½poundsboneless, skinless chicken thighs, patted dry
2tablespoonsfajita seasoning, divided
¼teaspoonsalt
¼teaspoonground pepper
2tablespoonsextra-virgin olive oil, divided
4½cupsthinly sliced multicoloredbell peppers(about 1 pound)
2½ cups slicedyellow onion(about1large)
2tablespoonsfinely chopped seededjalapeño pepper, divided
2tablespoonsfinely chopped canned chipotle chile in adobo sauce
2tablespoonsno-salt-added tomato paste
½cuphalf-and-half
1teaspooncornstarch
1 (8-ounce) packagereduced-fat cream cheese, softened
2cupsshredded Monterey Jack cheese, divided
2tablespoonschoppedfresh cilantro
Directions
Meanwhile, sprinkle 1½ pounds chicken with 1 tablespoon fajita seasoning and ¼ teaspoon each salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken; cook, flipping once, until charred and browned on both sides and a thermometer inserted into the thickest portion registers 165°F, about 12 minutes. Transfer to a cutting board; let stand for 5 minutes. Wipe the skillet clean. Slice the chicken into thin strips.
Add the remaining 1 tablespoon oil to the skillet. Add 4½ cups bell peppers, 2½ cups onion and 1 tablespoon jalapeño; cook, stirring occasionally, until lightly charred and softened, about 4 minutes. Stir in 2 tablespoons each chipotle and tomato paste and the remaining 1 tablespoon fajita seasoning; cook, stirring occasionally, until fragrant, about 1 minute.
Whisk ½ cup half-and-half and 1 teaspoon cornstarch together in a medium bowl. Add the half-and-half mixture, 8 ounces cream cheese and the reserved cooking water to the skillet; cook, stirring often, until well combined and thickened, about 5 minutes. Stir in the pasta, chicken and 1 cup Monterey Jack until well coated and the cheese is melted, about 1 minute. Transfer to the prepared baking dish. Sprinkle with the remaining 1 cup Monterey Jack.
Broil until the cheese is melted, about 2 minutes. Top with 2 tablespoons cilantro and the remaining 1 tablespoon jalapeño.
Nutrition InformationServing Size: 2 cupsCalories 712, Fat 34g, Saturated Fat 16g, Cholesterol 70mg, Carbohydrates 59g, Total Sugars 11g, Added Sugars 0g, Protein 46g, Fiber 9g, Sodium 754mg, Potassium 672mg
Nutrition Information
Serving Size: 2 cupsCalories 712, Fat 34g, Saturated Fat 16g, Cholesterol 70mg, Carbohydrates 59g, Total Sugars 11g, Added Sugars 0g, Protein 46g, Fiber 9g, Sodium 754mg, Potassium 672mg
Serving Size: 2 cups
Calories 712, Fat 34g, Saturated Fat 16g, Cholesterol 70mg, Carbohydrates 59g, Total Sugars 11g, Added Sugars 0g, Protein 46g, Fiber 9g, Sodium 754mg, Potassium 672mg
Frequently Asked QuestionsYou can use ground chicken or spicy chicken sausage.Yes, you can. For best results, stick with a short pasta shape like cavatappi, rotini, rigatoni, etc.Absolutely. Once cooked, you can divide it all up and place it in airtight containers. It should be good for up to 5 days in the refrigerator. Freezing individual portions is another great option. Store them in freezer-safe containers, and they should be good for up to 3 months.Serve with an avocado salad like ourCucumber, Tomato & Avocado Saladand a refreshing limeade.
Frequently Asked Questions
You can use ground chicken or spicy chicken sausage.
Yes, you can. For best results, stick with a short pasta shape like cavatappi, rotini, rigatoni, etc.
Absolutely. Once cooked, you can divide it all up and place it in airtight containers. It should be good for up to 5 days in the refrigerator. Freezing individual portions is another great option. Store them in freezer-safe containers, and they should be good for up to 3 months.
Serve with an avocado salad like ourCucumber, Tomato & Avocado Saladand a refreshing limeade.
EatingWell.com, September 2024
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Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
