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Nutrition Facts
Serving Size 476 g
(Approx. 8 Servings)
Amount Per Serving
Calories 550 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 500 mg 21%
Total Carbohydrate 55 g 18%
Dietary Fiber 3 g 12%
Sugars 9 g
Protein 32 g
Vitamin A 15% • Iron 15%
Vitamin C 70% • Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

One Pot Chicken Fajita Penne Pasta

Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Tbsp H-E-B Select Ingredients Extra Virgin Olive Oil
2 Tsp H-E-B Texas Originals Beef Fajita Spice Blend
1 Tsp Hill Country Fare Chili Powder
1 Tsp H-E-B Ground Cumin
1 Lb H-E-B Natural Boneless Skinless Chicken Tenders, diced
8 Oz H-E-B Select Ingredients Pico de Gallo, mild
7 Oz H-E-B Diced 3 Color Bell Peppers, about 1.5 cups
16 Oz H-E-B Select Ingredients Mini Penne Pasta, 4 cups uncooked
4 cup(s) H-E-B Select Ingredients Whole Milk
2 cup(s) H-E-B Select Ingredients Reduced Sodium Chicken Broth
4 Oz H-E-B Regular Sour Cream
2 cup(s) H-E-B Restaurant Style 50/50 Cheese Blend, divided use
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Instructions

1
Add oil to a large heavy-bottom pot or Dutch oven set over medium-high heat.
2
In a medium bowl, mix fajita spice blend, chili powder and cumin together. Add diced chicken and toss to coat.
3
Transfer chicken to hot oil along with any remaining seasoning left in bowl and cook until chicken is well browned on all sides.
4
Add pico de gallo and bell peppers, and continue to cook on medium-high for 5 minutes, stirring frequently.
5
Stir in 4 cups (1 bag) of mini penne pasta. Add milk and broth, completely covering pasta. Bring to a simmer, reduce heat to medium and cook 7 minutes, stirring frequently. Add more stock or water as liquid begins to evaporate.
6
Stir in sour cream and half of cheese, season with salt and freshly ground pepper to taste. Garnish with additional cheese and serve.
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