Low Fat Fajita Pasta
Transform your weeknight dinner with this vibrant and guilt-free Low Fat Fajita Pasta! Combining the bold, smoky flavors of classic fajitas with the comforting creaminess of pasta, this dish is a healthy twist on a family favorite. Featuring whole wheat penne, tender slices of seasoned chicken breast, and a rainbow of bell peppers, this recipe is elevated with a tangy, silky sauce made from reduced-sodium chicken broth and non-fat Greek yogurt. The dish comes together in just 40 minutes, making it perfect for busy schedules while still delivering on taste and nutrition. Garnish with fresh parsley or cilantro for a pop of freshness, and enjoy this protein-packed, low-fat meal that’s as nourishing as it is satisfying. Ideal for anyone seeking a balanced, wholesome dinner without compromising on flavor!
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Recipe Information
Ingredients
- 250 grams Penne pasta (whole wheat)
- 1 tablespoon Olive oil
- 300 grams Skinless chicken breast, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 1 medium Yellow bell pepper, thinly sliced
- 1 medium Red onion, thinly sliced
- 2 cloves Garlic, minced
- 250 milliliters Reduced-sodium chicken broth
- 125 grams Plain Greek yogurt (non-fat)
- 2 tablespoons Fajita seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley or cilantro, chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the thinly sliced chicken breast and season with half of the fajita seasoning, salt, and black pepper. Sauté for 5-7 minutes, or until the chicken is fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the red, green, and yellow bell peppers, as well as the red onion slices. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Reduce the heat to medium and pour in the reduced-sodium chicken broth. Stir in the remaining fajita seasoning and bring the mixture to a simmer.
Gently whisk in the non-fat Greek yogurt to create a creamy sauce. Stir continuously to avoid curdling.
Return the cooked chicken to the skillet, followed by the drained pasta. Toss everything together to coat the pasta and chicken in the sauce.
Taste and adjust seasoning with additional salt and black pepper if needed.
Garnish with chopped parsley or cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 2247 mg | 98% | |
| Total Carbohydrate | 233.3 g | 85% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 28.5 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2690 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
