Weeknight Supper: Chicken Fajita Pasta

Mexican meets Italian in this fabulous one-pan Chicken Fajita Pasta.  A weeknight meal that's sure to be a winner!

Chicken Fajita Pasta

I love quick and easy weeknight meals, and if they can be made in one-pan, I'm happy as a clam!  This weeknight supper is the perfect comfort food to make on a cozy fall night.  Everybody loves pasta, but let's put a spin on the traditional dishes by changing the flavor profile to feature some Latin flavors.  

Fajitas are a favorite around here so this dish is right up our alley.  The combination of pasta and chicken is a winner, but when you add Latin spices such as chili powder and cumin, and add in some fajita veggies (bell peppers and onion) you get one tasty pasta dish.  This is topped with a sauce made from salsa, chicken broth, and a touch of cream to make this dish crave worthy, yet comforting.  Make this in under 45 minutes any night of the week.

Enjoy!

What Ingredients do I need?

• chicken breasts
• spices: chili powder and ground cumin
• yellow onion
• bell peppers (red, green, yellow, or orange)
• chicken broth
• salsa - choose your spice level
• heavy cream
• short pasta
• fresh lime

Substitutions and Variations

• Use chicken thighs instead of breasts
• Mix and match bell pepper

Kitchen Tips and Notes

• Keep a sheet pan or large bowl near the stove so you can place the cooked chicken and vegetables in it while making the sauce.

• Dice your bell peppers and onion into bite sized pieces so they cook faster and are easier to eat with the pasta.

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Chicken Fajita Pasta 

serves 4

3 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into 1 1/2 inch pieces
1/2 teaspoon chili powder, divided
1/2 teaspoon ground cumin, divided
1 cup diced yellow onion
1 1/2 cups diced bell peppers (red, orange, green, or yellow)
2 cups low-sodium chicken broth
1 cup salsa
1/2 cup heavy cream
8 ounces short pasta
1 lime

Mix the chili powder and cumin together.  Sprinkle the chicken with the seasoning so that it is well covered, save 1/2 teaspoon for the vegetables.  In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the chicken to the pan.  Cook chicken 5-6 minutes or until cooked through. Remove from the pan and set aside on a sheet pan.

Add the remaining 1 tablespoon of olive oil and add the onion and bell peppers. Sprinkle with remaining 1/2 teaspoon chili powder and cumin. Cook over medium-high heat until soft. Remove from the pan and set aside with the chicken.

Add the chicken broth, salsa, and cream to the pan. Add the pasta and cook covered for 10 minutes until pasta is done, stirring every so often, keeping it covered.

When pasta is done, add the chicken and veggies back to the pan. Heat until warmed through about another 5 minutes. Squeeze the juice of a lime over the dish and serve.

Honey Nectarine Muffins

Hot from the oven, these muffins are filled with late summer nectarines and warming honey.  The perfect treat to go along with your coffee or tea on a cozy fall day!  

Honey Nectarine Muffins

As fall approaches we find ourselves wanting to snuggle in with the colder weather.  A great breakfast or snack, such as a muffin, will give you all the warm comfort feels that you crave.  

This one highlights late summer stone fruit, specifically nectarines.  Colored like a sunset, nectarines are sweet and succulent.  They are a healthy addition for baked goods.  We are also highlighting honey in this muffin.  I have replaced the refined sugar for honey to give it that warming flavor which results in a slightly less sweet muffin overall.  The addition of a mashed ripe banana keeps the muffins moist.  All combined, this is one great muffin!

Enjoy!

What Ingredients do I need?

• eggs
• milk
• canola oil
• flour
• honey
• baking powder
• salt
• ripe banana
• nectarines

What different ways can I serve muffins?

• breakfast
• brunch
• snacks
• with coffee or tea
• dessert
• perfect for grab and go breakfasts or snack
• bridal showers
• baby showers
• garden tea parties
• Fall tailgating

Substitutions and Variations

• You can do 1/2 the amount of flour in whole wheat flour if you like

• Substitute 1/2 cup of sugar or brown sugar for the honey

• Switch up the fruit, peaches or plums would be perfect.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Purchase a 6 well muffin tin for small batches.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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Honey Nectarine Muffins

yield:  6 muffins

1/2 medium banana, mashed

1 egg, beaten

1/4 cup milk

1/4 cup canola oil

1/4 cup honey

11/2 cups flour

1 teaspoon salt

2 teaspoons baking powder

1 nectarine, peeled and diced

Preheat your oven to 400 degrees.  Spray a 6 well muffin pan with cooking spray and set aside.

To a large bowl mash the banana.  Then add the egg, milk, canola oil, and honey.  Whisk to combine.  Add the flour, salt, baking powder.  Stir until just combined.  Do not overmix.  Fold in the chopped nectarines.

Using a large cookie scoop, distribute the batter evenly among the 6 muffin wells.  

Place in the oven and bake for 18-20 minutes until the tops are golden brown and set.  Remove from the oven and allow to cool in the pan for 10 minutes.  Remove from the pan and allow to cool on a wire rack.  Serve.

Banana Bread Pancakes

For the ultimate weekend treat whip up a batch of my fluffy Banana Bread Pancakes and watch for the wide eyed looks and the oooohs and ahhhs to roll in!

Banana Bread Pancakes

Everyone loves banana bread and what quicker way to eat it than in pancake form.  Filled with good things such as low fat buttermilk, bananas, walnuts, and some whole grains.  They turn out golden brown and light and fluffy.  Plus, the taste is amazing.  This is comfort food at it's best.

Perfect for fall and winter breakfasts and brunches, but we eat them all year round!  They mix together in no time and you'll love how fast you can get a hearty breakfast on the table.  The kids are sure to love these and would even enjoy mixing up the batter and smashing the bananas.  Enjoy these pancakes and round them out with some fresh fruit such as Winter Fruit Salad.

Enjoy!

What Ingredients do I need?

• all purpose flour
• white whole wheat flour
• brown sugar
• baking powder
• baking soda
• salt
• walnuts
• banana
• vanilla extract or vanilla bean paste
• nutmeg
• low fat buttermilk
• egg
• vegetable oil

Substitutions and Variations

• Use whole wheat flour instead of "white" whole wheat
• Use all whole wheat flour if you prefer
• Use only all purpose flour if you prefer
• You may use regular milk instead of buttermilk
• Use ground nutmeg instead of fresh
• Add in pecans instead of walnuts, or leave out the nuts completely
• More additions: mini chocolate chips, fresh blueberries, orange zest, sliced strawberries

Kitchen Tips and Notes

• Don't overmix your batter - lumps are fine

• Preheat your griddle and cook the pancakes on a low temperature.

• When you see bubbles on the tops of your batter it's time to flip

• Any leftover pancakes can be frozen up to 3 months.  Place them individually (don't stack) on a sheet tray to flash freeze for 30  minutes then you can stack them in a freezer bag.

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Other Great Pancake Recipes:

• Fabulous Pumpkin Pancakes
• Eggnog Pancakes with Cinnamon Syrup
• Snickerdoodle Pancakes
• Streusel Apple Pie Pancakes

Banana Bread Pancakes

serves: 4

1 cup all purpose flour
1 cup white whole wheat flour
1/4 cup firmly packed brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup walnuts, chopped
1 large banana, mashed
1 1/2 tsp vanilla extract or vanilla bean paste

1/4 tsp freshly grated nutmeg
1 1/2 cups low fat buttermilk
1 egg
3 Tbsp vegetable oil

In a large mixing bowl whisk together the dry ingredients.

In a medium bowl, whisk together the banana, vanilla, nutmeg, buttermilk, egg and oil. Add the wet ingredients to the dry, mixing just until it's all combined. Fold in the chopped walnuts.  Don't overmix the batter, lumps are fine.

Cook on a hot griddle or skillet using a 1/3 cup measure to scoop the batter. Serve immediately with hot maple syrup.  Pancakes can be cooled and frozen up to 3 months.