I have an original recipe for fajita chicken and orzo-stuffed bell peppers that is quite delicious but not energy-efficient at all. I have to precook the chicken, partially bake the peppers before stuffing them, make the sauce, heat the peas, and sauté the garlic and onions before adding them to the mixture. Then, the stuffed peppers go back in the oven for more time.
This one-pot pasta recipe tastes nearly identical to the stuffed pepper one, takes ¼ the amount of time to make, and only uses the stove top and the microwave. It’s the perfect “Cooking with Less Kilowatts” meal!
I like to be efficient with my time in the kitchen as well as my energy use. I recommend cutting the chicken breasts into chunks and letting it marinate while you prepare the other ingredients. Since the chicken doesn’t need to marinate for long, you won’t need to place it in the fridge, saving you even more energy.
After you dice the peppers and onions, defrost the frozen peas by running them under cool water. Then, measure the chicken broth while the chicken breast meat marinates, and microwave it before pouring it into the pot (which helps the pasta cook faster). This lowers cooking time because you aren’t waiting for all the broth to heat through before it can come to a boil to cook the orzo pasta.
You can always substitute in other shapes of pasta in this recipe, but I like to stick with orzo (or other small options) because it cooks quickly due to its small size. This is also why I like to cut my onions and peppers into small pieces. They take less time to soften this way versus a long, thin cut traditional for fajitas. The same flavors are there, but it just doesn’t take as long to cook.
The zesty lime juice, seasonings, spices, and little hint of sweetness from the agave nectar make a quick, easy marinade. And there is a little heat in this recipe from the chipotle peppers and adobo sauce, but you can cut the amount in half for a milder version that’s perfect for the ki
1) Cut chicken breasts into approximately 1-inch cubes.
2) Mix chicken chunks with the lime juice, agave syrup, Cajun seasoning, cumin, and black pepper in a bowl. Let the mixture marinate while prepping other ingredients.
3) Prepare the bell peppers, onions, and garlic as directed.
4) Heat a large pot (I recommend enameled cast iron) over medium high heat. Add the oil to the hot pot and then add the marinated chicken. Sear the chicken for 4-5 minutes.
5) Once the chicken is seared and halfway cooking, add the peppers, onions, garlic, and butter. Turn the heat down to medium and cook for 4 more minutes to soften the peppers.
6) Microwave the chicken broth for 2 minutes during Step 5.
7) Mix the chipotle pepper and adobo sauce with the chicken and peppers. Pour in the warmed chicken broth, sea salt, and dry pasta.
8) Cook over medium heat for 6 minutes while intermittently stirring to prevent the ingredients from sticking to the pot.
9) Add the peas and half and half. Stir, turn the heat to low, and cook 3 to 4 more minutes (or until pasta is cooked through).
10) Turn the heat off, mix in the shredded cheese, and serve with a garnish of fresh chopped cilantro.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (789g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1460 | ||
Calories from Fat: 911 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.2g | 135 % | |
Saturated Fat 30.3g | 152 % | |
Monounsaturated Fat 40.1g | ||
Polyunsanturated Fat 22.4g | ||
Cholesterol 493.8mg | 152 % | |
Sodium 591.5mg | 20 % | |
Potassium 1391mg | 37 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.8g | ||
Protein 124.9g | 178 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1460
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