| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound bucatini
- 2 tablespoons fajita seasoning
- 3 boneless, skinless chicken breasts (1 to 1 1/2 pounds), cut into cubes
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 poblano pepper, sliced
- 1 small red onion, sliced
- 8 ounces cremini mushrooms, sliced
- 2 cups chicken stock
- 1/4 cup tequila
- 1 cup heavy cream
- 1 tablespoon adobo sauce, from canned chipotles
- Kosher salt
- 4 Roma tomatoes, diced
- 1/4 cup chopped fresh cilantro
Instructions
- Cook the pasta according to the package directions. Drain and set aside.
- Sprinkle 1 tablespoon fajita seasoning over the chicken and toss to coat.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy skillet over a high heat. When the butter has melted and the oil is hot, add half of the chicken in a single layer. Allow the chicken to brown, about 1 minute, before turning and cooking for an additional minute. Remove to a plate with a slotted spoon. Add the remaining chicken and repeat.
- Add the remaining tablespoon each butter and olive oil to the same skillet. When the butter has melted, add the garlic, peppers, onions and mushrooms, then cook, getting as much color on the vegetables as possible, for 1 minute. Remove the vegetables to a plate.
- With the skillet still over high heat, add the chicken stock and tequila to deglaze; allow to cook for a couple of minutes. Reduce the heat to medium, then sprinkle the remaining tablespoon fajita seasoning into the sauce. Stir in the cream and adobo sauce. Allow to cook, stirring, until the sauce begins to thicken, 2 to 3 minutes. Taste and adjust the seasoning as needed. (The sauce should have a good amount of heat to it.)
- Finally, add the chicken and vegetables back to the skillet. Add the pasta and the tomatoes, then toss to combine. Cook for a couple more minutes until everything is heated through. Top with the chopped cilantro and chow down.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 519 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 27 g |
| Cholesterol | 102 mg |
| Sodium | 753 mg |
| Serving Size | 1 of 8 servings |
| Calories | 519 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 27 g |
| Cholesterol | 102 mg |
| Sodium | 753 mg |
Reviews
The substitution list is great, except it is not giving me the substitution I need. It is easy to substitute sour cream for Greek yogurt, how about substituting heavy cream for NON Dairy item? That is a real trick. Any suggestions?
Hi! I’d love to make this. Adobe sauce is hard to come by in my country – – I live in Malaysia – – can I leave it out or is there anything I can substitute it with? Your replies are greatly appreciated
This is a delicious dish! I omitted the tequila and everything still came together so flavorful! I did add an extra heaping of the adobo sauce and I used canned fire roasted tomatoes. I also used bow tie pasta. I will definitely add this to my rotation of dishes to cook!
This was great! But I used spaghetti squash (for dietary reasons) and left out the mushrooms because sadly I do not like them. I did have to add a little salt and I will make it a little more spicy next time, but what I great idea for fajita style to use a pasta or spaghetti squash!
Just made this tonight and will definitely make again! Hubby even had seconds! Had to substitute white rum for the tequila. Just delicious!
I liked the concept of this recipe but overall wasn’t my favorite.
Delicious! Even my picky eater liked it
Delicious!!! Made this tonight and both my husband and I loved it! I can’t wait to have the leftovers – which we obviously have plenty of! I was tempted to cut out some of the veg and pasta to cut back on leftovers, but wanted to get the full affect. Sooo good – I won’t cut back next time either. However, I would say that I might use 1 1/2 – 2 pounds of chicken. (Unfortunately, ordering groceries online so the package I received was only 1 pound.) I used a heaping tablespoon of Adobo, and next time will use at least 2 teaspoons more. I like spice more on the mild side, but even I could handle a little more. Confession – I mistakenly used all of the fajita mix on the chicken, so that may have affected taste, but still had the same amount overall. I also had to boil the sauce a bit longer than anticipated. It’s not thick like Alfredo, but once you add everything back in, it will coat it just fine.
This is so delicious! The flavor of the vegetables with the chicken is great! Tastes just like fajitas.and very creamy. Leftovers got better and better each day!
I used a bit more chipotle than suggested because we like our food spicy. But over all it was a delicious easy dinner.