Chicken Fajita Pasta – Multi Cooker

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So here is my latest dish to be made in my Paula Deen Multi Cooker. (Link to One Pan Version)  This is a one pot dish that works great in this multi cooker.  I love all the flavors of fajitas made into a pasta dish.  There aren’t as many ingredients as you might think, but what few there are, they come together to form multiple layers of flavor.

Ingredients

• 2 tablespoons olive oil
• 3 or 4 boneless, skinless chicken breasts – cubed
• 6 tablespoons taco/fajita seasoning (I use my Homemade Taco Seasoning mix)
• 1 large onion – petal cut
• 4 bell peppers cut/sliced (use red and green for more color in your dish)
• 5 cloves garlic, minced
• 2 cups  chicken stock (adds great taste to pasta, you could use all water)
• 2 cups water
• 3/4 cup heavy cream
• 1 (10-oz) can fire roasted diced tomatoes
• 1 (16-oz) box pasta (penne, bowtie or campenelle as I used)
• salt to taste

1. Turn on the multi cooker to “Stove Top-High”.  If using a large pan on stove, set to high.
2. Cube your chicken breasts in about 1 inch squares.  Place in large bowl and then add 3 tablespoons of the taco seasoning.  Toss to evenly coat.
3. Once the multi cooker is heated add the olive oil to heat.  Now add the chicken and  cover to cook.  Leave the chicken untouched for 4-5 minutes to allow to brown.  Turn and cook another 4-5 minutes till cooked through. Leave lid off during second cooking to allow as much moisture to escape as possible.  Make sure your chicken is cooked through.  It will not cook further in pasta.  Adjust time accordingly due to temperature and cut size of chicken.  I like to let my chicken come to room temperature before cooking so it cooks quicker and more evenly.
4. Remove chicken from multi cooker to a plate or bowl with a slotted spoon.
5. Now add the peppers and onions to the multi cooker, sprinkle with remaining taco seasoning and stir to coat.  Change the multi cooker to “Oven” and increase temperature to 400°.  This is to add some brown to the veggies.  Cook for 2-3 minutes until softened.  As with the chicken, try not to stir much so you can get some browning on the veggies.  When the peppers/onions are almost done, add the garlic and cook an additional minute.
6. Remove the peppers and onions from multi cooker with slotted spoon and add to the chicken you’ve already cooked.
7. Add the chicken stock, water, heavy cream and pasta to the multi cooker and change back to “Stove Top-High”  Bring to boil.  Then cook 8-12 minutes to desired tenderness of pasta.  I prefer my a bit al dente.   Most of the liquid should have been absorbed at this point.
8. Add back in the chicken, peppers and onions and mix well.  Allow to sit for 5-7 minutes and sauce will thicken somewhat.
9. Taste and add salt as needed.