Chicken Fajita Pasta

Serious question, people of the blogosphere world: do you read the intros to blog posts? And if so, do you prefer if the food is talked about or if there are anecdotes from every day life? When I sit down and brainstorm writing an intro to a blogpost, I often wonder what people are looking for and if they're even reading along. Will swears by the fact that he clicks on a recipe because of the title and/or picture, and then just scrolls down to the recipe, skipping all the fluff. Depending on the blog, I sometimes do the same. But other blogs pull me in with their bits of every day life and their stories - blogs like Sally's Baking Addiction, Pinch of Yum and Smitten Kitchen.  It's not necessarily what they're writing that's profound, but instead I'm impressed by the simple act of finding tidbits from their everyday lives that they craft into interesting stories for their audiences to read. So I ask you as readers: do you care what is written in this portion and if so, what's your preference? I want to be challenged as a writer, but also reach the audience that I am speaking to. Leave some comments below to let me know (if you even are reading this) what your thoughts are!



But enough about me! How about this recipe? I know Will's not a huge fan of Mexican-Italian meals, but I actually think this one was a hit. This is a recipe my mother found and wanted to try with us while we were in town for Christmas and we indulged because it included two of my favorite food groups - Mexican and pasta. Overall, I was rather impressed with how artfully the designer of the recipe balanced the flavors so there was just enough of the Mexican flavor, without overwhelming the pasta. This would be a great recipe to make on a quiet evening in, for a large group or for something that is on the easier side but still involves chopping things! If a lot of our other recipes seem complicated or involve food groups that you're not necessarily keen on (and if either of those apply, thank you for reading the blog anyways!), this recipe might be more up your alley.

Cooking Notes: The original recipe indicated that you're only supposed to use 1 tsp. fajita seasoning with the chicken and then add the rest later with the onions/peppers. Instead, we added all the fajita seasoning to the chicken (admittedly on accident) instead of with the onions/peppers. Still turned out well!

Chicken Fajita Pasta (serves 4-6)
8 oz. penne pasta
1 lb. boneless, skinless chicken breast halves, thinly sliced
2 tbsp ground fajita seasoning
1 tbsp canola oil
3 green peppers, sliced
1 onion, sliced
1 16-oz. jar of medium salsa
1/4 cup shredded cheddar cheese
1 tbsp chopped fresh cilantro (optional)
Sour cream (optional)

Cook pasta according to package directions. Drain, reserving 3/4 cup cooking water. Sprinkle chicken with the fajita seasoning. In a high-sided skillet (minimum 12" wide), heat the canola oil over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 4-6 minutes. With a slotted spoon, transfer to a platter and return the skillet to the heat.




Add the peppers and onions to the same skillet, cooking until softened, 7-8 minutes. Stir in salsa, chicken and reserved pasta water, cooking until hot and bubbly, about 2 minutes. Toss the pasta in. Remove pan from heat and sprinkle with cheese, stirring in until melted. Serve and top with cilantro (optional) and sour cream and enjoy!