hibarihime: While looking at this, I have a multitude of thoughts running though my head but the main one is why not cook everything separately to prevent overcooked chicken.
manbiteswolf: This really needs a thickening agent for the “sauce”, and it seems like the chicken is gonna be overcooked by the time everything else is done.
PM_ME_2DISAGREEWITHU: Don’t cook pasta like that. Cook kit separately and add it to the sauce with a few tablespoons of the pasta water.
Fully cooking pasta in the sauce it’s going to be served in makes the sauce ridiculously starchy.
MisterMagellan: I was amazed at how you were cooking on a wooden table until I got to the end of the gif.
timeiscoming: Wait so its soup then right
a_trombly: And I swear to god no one uses the right utensils for the right job. Drives me nuts. Changing the cooking technique a little and I bet this would be really good.
spacemanspiff30: Why are you overcrowding the pan? Why are you using taco seasoning for fajitas when they make fajita seasoning?
DougEECummings: Full recipe from [TipHero](http://tiphero.com/chicken-fajita-pasta/)
**CHICKEN FAJITA PASTA**
Serves 4
Prep Time: 10 minutes
Total Time: 40 minutes
**INGREDIENTS:**
* 1 pound boneless, skinless chicken breast, sliced into thin strips
* 3 tablespoons olive oil, divided
* 3 tablespoons taco seasoning, store-bought or homemade
* 1 large onion, sliced vertically into strips
* 2 to 3 bell peppers (red and green), sliced into strips
* ½ teaspoon kosher salt
* 4 cloves garlic, minced
* 1 ¼ cups low sodium chicken broth
* 1 cup heavy cream
* 1 – 14.5-ounce can diced tomatoes
* 10 ounces tube pasta (penne, cavatelli, gemelli, etc.)
Taco Seasoning:
* 2 tablespoons chili powder
* 1 ½ teaspoons ground cumin
* 1 teaspoon ground coriander
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1 teaspoon dried oregano
* 1 teaspoon smoked paprika
* ¼ teaspoon ground black pepper
* ¼ teaspoon red chili flakes
**DIRECTIONS:**
1. In a large bowl, add the the chicken, 1 tablespoon of the olive oil, and the taco seasoning. Mix well.
1. Heat a large pan – make sure the pan is one with a lid that fits well – over medium-high heat. Add the remaining 2 tablespoon of the olive oil, and then add the chicken. Cook for a few minutes, until the chicken is no longer pink on the outside.
1. Add the onion, bell peppers and ½ teaspoon of kosher salt to the pan.
1. Cook, stirring occasionally, until the veggies start to soften.
1. Reduce the heat to medium-low and add the garlic. Cook until fragrant.
1. Add the chicken broth, cream, diced tomatoes, and uncooked pasta. Stir to combine and bring to a boil.
1. Reduce the heat, cover and simmer for 10 to 14 minutes, until the pasta is tender and most of the liquid has been absorbed. If needed, reduce the sauce to thicken with the lid removed.
1. Taste and, if needed, adjust seasoning.
Boss347: Gonna try this out. Thanks
lotessave: This looks nice