Chicken fajita skillet with roasted red peppers and penne pasta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken fajita skillet with roasted red peppers and penne pasta

Chicken fajita skillet with roasted red peppers and penne pasta

Soy-Free, Mediterranean, Diabetes-Friendly, Protein Plus

2 Servings, 670 Calories/Serving

15 Minutes

Fajita-spiced chicken, smoky roasted red peppers, creamy red kidney beans, and melty cheddar cheese come together in this flavor-packed weeknight pasta dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh whole wheat penne
  • 10 ounces boneless skinless chicken breast strips
  • Sunbasket fajita spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
  • ¼ pound roasted red peppers
  • ½ cup cooked kidney beans
  • 3 organic scallions
  • ¼ cup grated cheddar
  • ¼ cup sliced pitted black olives
Ingredient IQ
Why do we reserve pasta cooking water? Texture and emulsification. Let’s break it down. Pasta water contains two elements: water and starch granules left behind by the pasta. When added to a sauce, the water evaporates or is absorbed by the ingredients, leaving behind the starch, which helps thicken any liquid in the pan. In addition, the starch combines with any fat in the pan to form a creamy-seeming emulsified sauce. Oh, the pastabilities!

Nutrition per serving

Calories 670, Total Fat 24g (31% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 195mg (65% DV), Sodium 580mg (25% DV), Total Carb. 74g (27% DV), Fiber 11g (39% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 49g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the ingredients; cook the penne

Bring a medium sauce pot of generously salted water to a boil for the penne. Separate the penne so the noodles don’t clump together during cooking.
  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper and the fajita spice blend.
  • Scrape off any seeds from the roasted red peppers; cut the peppers into ¼-inch-wide strips.
  • Rinse the kidney beans.
  • Trim the root ends from the scallions; thinly slice the scallions for garnish.
To the pot of boiling water, add the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne, reserving ¼ cup [½ cup] pasta cooking water. Return the penne to the pot; toss with 1 to 2 teaspoons oil to keep the noodles from sticking.
While the water heats and the penne cooks, start the chicken.

2

Cook the chicken; finish the dish

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned but not yet cooked through, 4 to 5 minutes. Add the roasted red peppers, beans, penne, and reserved pasta cooking water and cook, stirring occasionally, until the chicken is cooked through and the sauce thickens, 2 to 3 minutes. Remove from the heat, stir in the cheddar, and season to taste with salt and pepper.

Serve

Transfer the chicken and penne to individual bowls, garnish with the olives and scallions, and serve.
Kids Can!
  • Separate the penne.
  • Rinse the beans.
  • Time the penne.
  • Garnish with olives and scallions.
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