Happy.Healthy.Fit

Instant Pot Chicken Fajita Pasta

OH. MY. GOODNESS. If you have an Instant pot, you need to make this meal IMMEDIATELY. Especially if you’re starved for a good pasta dish – never fear!  My husband didn’t think this sounded that great, but after he tasted it he had one huge bowl and went back for seconds.  Having celiac disease for so long (and not having great options for gluten free pasta when I was diagnosed – there are MUCH better options now!) I have gotten away from pasta dishes – but no more!  If this is any indication of the deliciousness that I can have – I’m all for it!

Instant Pot Chicken Fajita Pasta

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 3-4 boneless, skinless chicken breasts, cut into cubes (about 1 inch in size or so)
  • 1 red onion, chopped/diced
  • 5 garlic cloves, minced (I used 5 tsp of minced garlic from the store)
  • 2 Tbsp olive oil
  • 3 Tbsp fajita or taco seasoning, divided in half (I use Trader Joe’s)
  • 1 cup low sodium chicken broth
  • 2 bell peppers, seeded and diced (any color – I used 1 red and 1 green)
  • 5 oz can diced tomatoes (no salt added!) – DO NOT DRAIN
  • 4oz can diced green chiles (see photo below for which one I used), optional (this adds a kick – and we loved it!)
  • 8oz dry, gluten free penne pasta (see photo below for the brand I used)
  • Red pepper flakes, optional, to taste
  • Shredded cheddar cheese (optional, for topping)
  • Avocado slices (optional, for topping)
  • Hot sauce (optional, for topping)

Directions

  • Add olive oil (2 Tbsp) to instant pot, set to “Suate”, and allow to oil to heat. Once hot, add chicken and ½ taco seasoning (1.5 Tbsp).  Stir well to coat, and cook until chicken is white
  • Add onions, garlic, bell peppers, and the rest of the seasoning (1.5 Tbsp). Stir well to coat, and continue stirring drequently until vegetables are slightly tender – about 2-3 minutes
  • Add tomatoes (WITH juices – DO NOT DRAIN), chicken broth, diced green chiles, and dry pasta to the pot. Stir to mix well, place cover on instant pot, lock in place, and select Manual (or pressure cook) option for 6 minutes. Make sure valve is set to SEAL.
  • Once finished, quick release the pressure and remove cover (once all pressure is relieved). The juices should be mostly absorbed.  Stir to mix, then serve!  Add any of the optional additions to top it off, and enjoy!

Maker:S,Date:2017-10-14,Ver:6,Lens:Kan03,Act:Lar02,E-Y

Maker:S,Date:2017-10-14,Ver:6,Lens:Kan03,Act:Lar02,E-Y

I think this is going to become a frequent meal in our house – we both thought it was so good!  And soooo easy – did I mention how much I love my instant pot?!

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Enjoy! And as always, let me know what you think when you try it!

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Chicken and Artichokes

Alright, you all know I’m in love with my instant pot, but this recipe is an easy peasy STOVETOP one that I will never give up!  I make it SO often, I barely need to measure the ingredients anymore.  My husband requests it frequently – so it’s definitely a winner in our book. I hope you enjoy it as much as we have (and continue to!)

Chicken and Artichokes

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 3-4 boneless, skinless chicken breasts, cut into cubes (about 1 inch in size or so)
  • 1 red onion, chopped
  • 5 garlic cloves, minced (I used 5 tsp of minced garlic from the store)
  • Olive oil spray (may want to add about 1 Tbsp olive oil as well, that’s optional)
  • 1 jar/can artichokes, drained and chopped
  • 2 cups low sodium chicken broth
  • 1 Tbsp maple syrup or honey
  • Garlic powder, to taste
  • Ground black pepper, to taste
  • Handful spinach (optional)

 

**Ideally for this recipe, you will want a skillet/pan that has a cover**

 

Directions

  • Spray skillet with olive oil spray and place on stove, heat to medium. Add chicken and cook, approximately 4 minutes on each side.
  • Remove chicken and set aside
  • Spray pan with olive oil spray (or add in 1Tbsp olive oil), and add onion and garlic. Cook until translucent, stirring as needed. Add artichokes, chicken broth, maple syrup or honey (maple syrup tends to give it a little thicker texture, which I enjoy), sprinkle with garlic powder and black pepper.  Simmer for a few minutes.
  • Add chicken back in and mix to stir. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
  • Once cooked, add in spinach (if using).  Let stand 5-10 minutes and serve! We serve over brown rice (or sometimes riced cauliflower)

 

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Yum yum!! This is a recipe that I make at least once every 2 weeks – it’s so easy, and it ends up being so tasty!! My husband loves it as well.  We have topped it with various things over the several times we’ve enjoyed it – including gluten free soy sauce or liquid aminos, red pepper flakes, and even sriracha sauce!  Just depends what you’re in the mood for!blogsig

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