This recipe combines two things that most kids love: fajitas and pasta. I adapted the recipe from Women’s World magazine to be gluten and dairy free. The original recipe used rotisserie chicken. I’m not such a fan of rotisserie chicken – both in terms of the cost and the taste. If you are, you could use it here. It would make the prep even quicker.
Fajita Chicken and Pasta (from Feeding My Kid)
Adapted from Women’s World
10 oz. gluten free pasta shells (I use Tinkyada shells or elbows)
1 Tbsp vegetable oil
1 green pepper, diced
1/2 cup red onion, diced
1 ½ lb. boneless skinless chicken breasts, sliced into strips (or use chicken tenders)
1 Tbsp fajita seasoning mix *
2 cups mild salsa
1 – 11 oz. can Mexican style corn with peppers
¼ cup chopped fresh cilantro (optional)
* If you can find a commercial fajita seasoning that is gluten free, more power to you. If you can’t, or would rather make your own because it is cheaper, the mix recipe I use is below.
Cook pasta according to package directions. When draining, reserve ½ cup of the cooking water.
Heat oil in a large skillet. Add onions and peppers and cook until tender. Remove from pan with a slotted spoon and set aside. Add chicken to pan, brown on both sides and cook until cooked through. Remove chicken from pan and cut into chunks or use two forks to shred. Return onions, peppers and chicken to pan. Add fajita marinade mix, salsa and corn. Heat through. Add cooked pasta, reserved pasta water and cilantro (if using) and heat through.
Gluten Free Fajita Marinade Mix (from Feeding My Kid)
This is what I use when a recipe calls for dry fajita marinade mix, like the recipe above. It is not what I use to actually marinate meat for fajitas – but that’s a story for a different day.
3 Tbsp cornstarch
2 Tbsp chili powder
1 Tbsp paprika
1 ½ tsp onion powder
½ tsp garlic powder
½ tsp cumin
1 Tbsp sugar
1 Tbsp. salt
Mix together and store in an airtight container.