Ingredients:

  • 2 tablespoons olive oil, divided
  • 5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 medium yellow onion, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 cup canned crushed tomatoes
  • 3 cups low-sodium chicken broth
  • 8 ounces dried short pasta (penne, rotini, or farfalle)
  • 1 teaspoon sugar (optional)
  • 1 cup shredded Monterey Jack cheese
  • Juice of 1 medium lime
  • ¼ cup fresh coriander (cilantro), roughly chopped, for garnish

Instructions:

  1. Slice all vegetables and cube the chicken. Mix the dry seasoning ingredients (chili powder, cumin, smoked paprika, oregano, onion powder, cayenne pepper) in a small bowl. Heat 1 tablespoon of olive oil in your large skillet over medium-high heat. Add the cubed chicken and season lightly with salt and pepper. Sear for 4–5 minutes until browned on the outside, then remove the chicken and set aside.
  2. Add the remaining 1 tablespoon of oil to the skillet. Reduce heat to medium. Add the sliced onions and peppers. Sauté for 5–7 minutes until they soften slightly. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the entire fajita seasoning mix over the vegetables, stirring constantly for 1 minute to 'bloom' the spices and deepen the flavor.
  3. Return the seared chicken to the skillet. Pour in the crushed tomatoes and the chicken broth. Stir well, scraping up any browned bits from the bottom of the pan. Add the dried pasta and the optional sugar. Stir well to ensure the pasta is fully submerged in the liquid.
  4. Bring the mixture to a boil, then immediately reduce the heat to a low, steady simmer. Cover the skillet with a lid and cook for 15–18 minutes, stirring every 5 minutes to prevent the pasta from sticking to the bottom.
  5. After the cook time, check the pasta; it should be tender (al dente) and most of the liquid should be absorbed into a thick sauce. Remove the skillet from the heat. Stir in the shredded cheese until melted and smooth, then stir in the fresh lime juice. Taste and adjust seasoning (salt and pepper) if needed. Garnish generously with fresh coriander before serving.