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In the realm of culinary creations, few dishes manage to capture the essence of comfort food while also being versatile enough for various occasions like the Crispy Chicken Fajita Pasta Cups. This delightful fusion combines the classic flavors of chicken fajitas with the hearty texture of pasta, all neatly encased in crispy tortilla cups. The result is not only visually appealing, but it also delivers an explosion of flavor that will tantalize the taste buds of both children and adults alike.

Crispy Chicken Fajita Pasta Cups

Discover the irresistible Crispy Chicken Fajita Pasta Cups, a delightful fusion of chicken fajitas and pasta in crispy tortilla cups. Perfect for family dinners or as vibrant appetizers for parties, this dish is both visually stunning and bursting with flavor. Easily customizable, you can personalize it with various proteins, veggies, and toppings. Step-by-step instructions ensure a tasty meal that will impress everyone, making it a must-try for any occasion!
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Ingredients
  

8 oz elbow macaroni or penne pasta

1 lb boneless, skinless chicken breast, diced

1 tablespoon olive oil

1 small red bell pepper, diced

1 small green bell pepper, diced

1 small onion, diced

2 teaspoons fajita seasoning (store-bought or homemade)

1 teaspoon garlic powder

1 teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheddar cheese

1 cup salsa

1/2 cup sour cream (for serving)

Fresh cilantro, chopped (for garnish)

12-16 small tortilla cups (store-bought or homemade)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the elbow macaroni or penne pasta according to package instructions until al dente. Drain and set aside.

    Prepare Chicken: In a large skillet over medium heat, add olive oil. Once hot, add the diced chicken breast and season with fajita seasoning, garlic powder, chili powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.

      Sauté Vegetables: To the same skillet, add the diced red and green bell peppers, and onion. Sauté for about 4-5 minutes or until the vegetables are tender and lightly caramelized.

        Combine Ingredients: Add the cooked pasta to the skillet with the chicken and vegetables. Stir in the salsa and half of the shredded cheddar cheese. Mix well to combine and remove from heat.

          Assemble Cups: Preheat your oven to 350°F (175°C). Place the tortilla cups on a baking sheet. Fill each cup generously with the chicken, pasta, and vegetable mixture. Top each cup with the remaining shredded cheddar cheese.

            Bake: Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly, and the tortilla cups are crispy.

              Serve: Remove from the oven, and let cool slightly. Garnish with chopped fresh cilantro and serve with a dollop of sour cream on the side.

                Prep Time, Total Time, Servings: 20 min | 40 min | 4-6 servings