Has the flavor of chicken changed?
I had no issues eating chicken when I was a kid. My dad was (and still is) picky about his chicken, claiming some chicken dishes tasted “too chicken-y.” My sisters and I used to think that my dad was weird for thinking that.
Karma is a kicker. A few years ago, I was eating some kind of chicken dish and said (to myself or whoever was with me), “Wow, does this chicken taste chicken-y or what?” (My husband piped up and said it was him that was there to hear that and that he laughed a lot to hear me say it after all those years thinking my dad was being silly.) I suddenly experienced that moment in time where you realize that you’re turning into your parents (not that that is a bad thing). Am I crazy, like I thought my dad was? The prevailing theory in my family was yes, I’m a little nuts. However, I was listening to the radio on my way into work last week and one of the DJs claimed that he feels chicken tastes different. Vindication!
I guess any way that you look at it, chicken is not at the top of my list of things I go out of my way to eat. It’s not even just the taste that gets to me. If I have one gristly bit, then I pretty much won’t even look at chicken for a month. Vindication be darned, I’m still slightly crazy.
Initially I had my husband in mind when I made this chicken dish (he is usually the reason I try most chicken recipes or things with a Mexican flair). I make these recipes on the weekend and then he brings the leftovers into work for lunch. Nifty. I expected to try it and sort of like it. I took a fork to the pot and then another, and then another, and then before I knew it I was full on eating AND enjoying it. I really like this recipe. Perhaps I’m loving this dish because the taco seasoning creates a nice crust around the chicken, almost like it’s burnt but it’s not really. My husband just coined the phrase “taco jerk chicken” and he’s pretty close on this one.
Let’s be real though. I’m mostly really loving that I can enjoy Mexican flavors with pasta. I pretty much live for carbs so this totally makes sense. Picture ordering some sizzling fajitas at a Mexican restaurant and then add them to pasta. That’s what you’ve got here. By the way, how cute are these mini pinwheels? My husband picked them out. They aren’t just for craft projects in grade school any more, now you can eat them too. 🙂
Next time I make this dish, I definitely need to have some sour cream, cheese, and guacamole handy to top off this dish. Oh, my mouth is watering just thinking about it!
Chicken Fajita Pasta Recipe
(About 4 servings)
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons taco seasoning, divided per the directions
- 2 tablespoons oil, divided per the directions
- 2 cups sliced onion (equivalent to about 1 whole onion)
- 2 cups sliced bell peppers (equivalent to about 2 bell peppers)
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 can (10 ounces) diced tomatoes and green chiles (I used Ro-Tel.)
- 3 cups uncooked pasta (equivalent to 8 ounces) (I used mini wheels pasta.)
- 1/2 teaspoon salt
- Cut the chicken into bite-sized pieces and then season it with 1 and 1/2 tablespoons of the taco seasoning.
- In a large skillet, over High heat, heat 1 tablespoon of oil.
- Add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Then flip the chicken to the other side and cook it until browned.
- Remove the chicken to a plate and set it aside.
- Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on High.
- Add the diced onions and bell peppers and season it with the remaining 1 and 1/2 tablespoons of taco seasoning. Cook the vegetables, stirring occasionally, until the they are very browned.
- Turn heat to Low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the vegetables to the plate with the chicken.
- In the same skillet, increase the heat to Medium/High and then add the broth, cream, can of diced tomatoes and green chiles, uncooked pasta, and salt. Stir to combine and bring to a boil.
- Cover the skillet, reduce heat to Medium/Low, and cook it for about 15 minutes or until pasta is tender and liquid is mostly absorbed.
- Add the chicken and vegetables back into the skillet and stir to combine until everything is warmed up.
Source: Kevin and Amanda
Here are some other amazing Mexican dishes.