Chicken Fajita Pasta

Layer upon layer of flavor. Tender, hot noodles are tossed with a smoky and sweet fajita marinade and nestled into a casserole dish. Chicken is coated with a dry fajita rub and grilled with strips of sweet bell peppers. Two versions of fajita seasoning (wet and dry), and their marriage is beautiful. Then, the whole dish is smothered in a blend of Mexican cheeses and baked until gooey goodness ensues. This is one, killer, dish.

As you can see from the photo, I made individual casseroles but YOU DON'T HAVE TO! I did it simply because my boys have track practice at opposite times (one walks in the door at 5 while the other walks out). That means, I have one starving boy at 5, and one at 7. I've tried the whole "reheating" thing with pasta (and rice) casseroles and it simply doesn't work - the noodles aren't as moist, the sauce is gone and the topping isn't as gooey anymore. It's a complete bummer for the kid who eats last. I won't tolerate anyone being "bummed out" over dinner, so I bake individual casseroles as needed. If your house has a revolving door like mine, please do the same. Otherwise, combine everything in your favorite baking dish - 11x7-inch and 9x13-inch both work.

Chicken Fajita Pasta

12 ounces elbow pasta, or any pasta shape (I did half elbow and half campanelle because that's what I had!)
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon honey
1 teaspoon liquid smoke
1 teaspoon cider vinegar
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
4 boneless skinless chicken breast halves, about 4 ounces each
1 tablespoon powdered fajita mix of choice, plus more for sprinkling over top
1 each red and green bell pepper, seeded and cut into strips
1 cup shredded Mexican cheese blend

Preheat the oven to 350 degrees.
Cook the pasta according to the package directions. Drain and return the pasta to the pot.
Meanwhile, in a small bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, honey, liquid smoke, vinegar, chili powder, cumin, onion powder, garlic powder, salt, and pepper. Add the mixture to the hot noodles and stir to coat. Transfer the pasta to a casserole dish (11x7 or 9x13).
Coat a stovetop grill pan with cooking spray and preheat to medium-high. Season both sides of the chicken with the fajita mix and add the chicken to the hot pan. After 3 minutes, add the bell peppers to the pan. Cook the chicken and peppers for 3 to 5 more minutes, until the chicken is cooked through and the peppers soften. Remove the chicken from the pan and, when cool enough to handle, slice crosswise into thin slices.

Arrange the chicken and bell peppers over the pasta.
Sprinkle the cheese over everything. Cover with foil (if the foil will touch the cheese, spray it with cooking spray first so it doesn't stick) and bake for 15 minutes. Uncover and bake for 5 more minutes, until the cheese is perfectly melted.

Serves 4