Cinco de Mayo

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Today in honor of Cinco de Mayo I decided to make a dinner fitting for the holiday. I looked through cookbooks, checked Pinterest, and ended up going to what I call my “Mitchell Meal” recipe book. In this book are recipes passed down from within my family as well as new recipes we have tried as a family and have deemed recipes that we can’t forget and HAVE to make again. I decided to make “Fajita Chicken Pasta” but instead of using chicken today I decided to make it with beef because that is what I had available.

After Patrick woke up from his nap and we ran the few errands we had to do today, we headed home to cook in the kitchen together. As he is growing older it is one of his favorite things to do, “Mommy help me” is what he shouts as he begins to pull his Guidecraft Kitchen Helper into the kitchen (we were gifted the espresso color and LOVE IT). I help him pull it over to the counter and assemble everything we need to begin our dinner. While I chopped the green peppers, onions, mushrooms, and garlic, he decided that he wanted to cut up a banana on his cutting board instead. He tried a few bites of green pepper which he likes and then insisted on trying a bite of raw onion. He informed me after chewing it up that it was “not good”. Good job trying little nugget, I appreciate your open mindedness.

We finished preparing dinner, and while the pasta was simmering we went and played “pretend kitchen”. Perhaps he will grow up to love cooking as much as I do. There are pictures of me standing on a chair at the kitchen counter from ages younger than him so I feel so happy to see that he already is enjoying it like I did. I also am confident in saying that he is more open to trying food that he helped to make (even if it is sprinkling a little too much garlic powder in because he had to do it on his own).

I hope you will try and enjoy the recipe below. We are very partial to Mexican food in our house, and this is one of our favorites!

Chicken Fajita Pasta

  • Servings: 7-10
  • Difficulty: Easy
  • Print

A Mexican favorite inspired pasta dish perfect for any night of the week.


  • 2 Tbsp. Olive Oil (divided)
  • 1 lb. Chicken breast cut into 1 inch pieces (or 1 lb meat of choice)
  • 3 Tbsp. Taco seasoning
  • 2 C. diced onion
  • 2 C. diced green pepper
  • 8 oz. diced button mushrooms
  • 4 cloves of minced garlic
  • 2 C. low sodium chicken broth
  • 2 C. heavy cream
  • 2 10oz. cans diced tomatoes with green chilies (“Rotel”)
  • 1 lb. penne or rotini pasta (or your favorite of course)
  • 1/2 tsp salt


  1. Season chicken pieces with 1 1/2 Tbsp. of the taco seasoning and brown in a large (approx. 5 qt. or more) saute pan or dutch oven with 1 Tbsp. olive oil. Remove from pan once finished cooking.
  2. Cook onions, peppers and mushrooms in remaining Tbsp. of olive oil until softened and tender in same pan. Add minced garlic and sauté for another minute or two. Removed from pan.
  3. Next add broth, cream, diced tomato/chilies, salt, and uncooked pasta. Stir to combine and bring to a boil. Once pan reaches a boil, reduce to a low simmer and cook for about 15 minutes or until pasta is tender and liquid is mostly absorbed. If you have too much liquid after the 15 minutes you may need to increase heat and cook for up to another 5 minutes.
  4. After pasta is cooked, add the chicken and veggies back in and ENJOY!



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