Thursday, December 4, 2008

FG's Chicken Fajita Pasta

Comfort food.

Sometimes you need it because you’ve had a bad day at work.

Sometimes you need it because trying to create something exotic and grand to eat seems positively akin to having a bad day at work.

Then again, sometimes you need it because, well, it’s familiar, tasty, easy, and comforting.

Comforting because you’ll probably have the ingredients in your pantry and freezer.

A little Mexican, a little Italian, a lot of good.

Comfort food.

FG’s Chicken Fajita Pasta

1 tbsp ground cumin
2 tbsp medium chile powder
1 tbsp Spanish hot paprika
1 tsp dried thyme
1 tsp dried Mexican oregano
1-½ tsp garlic powder
Coarse salt and freshly ground black pepper to taste
1 red bell pepper, seeded and cut into long strips
1 yellow bell pepper, seeded and cut into long strips
1 green bell pepper, seeded and cut into long strips
1 medium Spanish onion, cut in half and then cut into strips
A couple of good swirls extra virgin olive oil
5 boneless chicken thighs, cut into strips
1 14 ounce can black beans, rinsed and drained
Penne for three people, ready to cook
Shredded sharp cheddar cheese
An avocado, peeled and cut up (if you like)
A handful of fresh cilantro, chopped
Your favorite salsa
Greek yogurt or sour cream

Combine seasonings in small bowl. Rub into the chicken thigh pieces and let sit while you cook the veggies. Swirl extra virgin olive oil in cast iron pan and when oil is wavy add the onion and peppers and cook until soft. Remove from pan and add a bit more olive oil. Add the chicken pieces and cook on one side til golden and turn and cook on the other side.

Start the pasta water and when boiling add the penne and cook 10 minutes.

When the chicken is done, add the peppers and onions back to the cast iron pan and the black beans. Let simmer until pasta is done.

Drain the pasta, reserving ½ cup of the cooking water. Add pasta to the chicken and veggie mix along with the reserved pasta water. Stir well and cover for five minutes over low heat to allow pasta to absorb the flavors.

Serve with shredded sharp cheddar cheese, avocado, cilantro, chopped tomatoes, your favorite salsa and a blop of Greek yogurt or sour cream.

Serves 3 generously.

One Year Ago on Feeding Groom

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