ONE-POT RIGATONI WITH FAJITA CHICKEN

Rigatoni au poulet fajitas dans une casserole

In collaboration with
Caroline Savard, Wooloo

4-6 Portions
15 min Prepping
25 min Cooking
Recipe Easy

Ingredients

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  • 1 store-bought fajita seasoning package
  • 1/4 cup (60 ml) olive oil
  • 1 medium onion, chopped
  • 2 bell peppers (your choice), cut in strips
  • 2 1/2 cups (625 ml) chicken broth
  • 1 can (300 g) diced tomatoes
  • 1 cup (225 g) dried rigatoni
  • Freshly ground black pepper, to taste
  • Cilantro sprouts
  • Grated cheese, to taste

Directions

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  1. In a big, heavy-bottomed pot, heat 2 tbsp. (30 ml) oil and sauté onion for a few minutes.
  2. Add chicken strips and half the fajita seasoning. Stir until chicken is evenly coated and cook until browned.
  3. Set chicken aside in bowl.
  4. Add 2 tbsp. (30 ml) oil in pot and sauté peppers for 2 to 4 minutes, or until tender, but still colored.
  5. Set vegetables aside.
  6. Add broth, tomatoes, fajita seasoning, and dried pasta to pot.
  7. Cover and bring to a boil. Lower heat and cook for 15 minutes. *Liquid must be almost fully absorbed.
  8. Mix pasta, chicken, and vegetables together in pot.
  9. Add pepper, cilantro, and cheese to taste. Serve!

CHEF’S TIP: For an even quicker meal, buy pre-cut vegetables at the grocery store—a bit more expensive, but oh-so-convenient!