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Add 2 tablespoons olive oil to a dutch oven or large, deep skillet and heat over medium-high heat.
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Once the oil is simmering, add chicken pieces, sprinkle with half of the fajita seasoning and cook about 2 minutes. Turn over and cook on the other side for another 2 minutes, or until golden brown. Remove chicken to a plate and set aside.
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Add the remaining 2 tablespoons of olive oil to the dutch oven and add the onion, bell peppers and remaining fajita seasoning. Cook, stirring occasionally, about 4-5 minutes just until softened.
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Add garlic, stir, and cook about 30 seconds, then remove vegetable mixture to the plate with the chicken and set aside.
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Pour in chicken stock, heavy cream, diced tomatoes, pasta, and season with some salt and black pepper. Use a wooden spoon to scrape the browned bits from the bottom of the pan and bring mixture to a boil. Once boiling, reduce heat to a low boil, cover, and cook about 10 minutes, stirring occasionally.
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After 10 minutes, most of the cooking liquid should be absorbed. If it's not, cook another 3-5 minutes.
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Add back the chicken and vegetables to the pot and stir to heat through.
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Serve garnished with diced green onions, chopped cilantro, a squeeze of a lime wedge and a dollop of sour cream.