Pressure Cooker Chicken Fajita Penne

Image of France Cevallos
Rated 4.0 based on 6 customer reviews
Pressure Cooker Chicken Fajita Penne
Pressure Cooker Chicken Fajita Penne

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

Adjust the heat by using mild, medium or hot salsa. Any kind of pasta can be substituted for the penne. Rigatoni or rotini would work well.

Three medium chicken breasts is approximately 1 1/2 pounds chicken.

Double the Cheddar cheese to make it extra creamy. Or try half Cheddar cheese and half mozzarella cheese.

Nutrition Facts

Per Serving: 489 calories; 18g fat; 34.4g carbohydrates; 47g protein; 128mg cholesterol; 1382mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 489 Calories from Fat 160
% Daily Value*
Total Fat 18g 27%
Saturated Fat 7g 35%
Trans Fat 0.3g
Polyunsaturated Fat 2.0g
Monounsaturated Fat 6.1g
Cholesterol 128mg 43%
Sodium 1382mg 58%
Total Carbohydrate 34.4g 11%
Dietary Fiber 3g 14%
Sugars 5.7g
Protein 47g
Vitamin A 31% Vitamin C 83%
Calcium 16% Iron 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.0out of 5 Stars

(6 Reviews)

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What others are saying

Image of Teddy Sibert

Teddy Sibert says:

Creamy, cheesy goodness with lots of southwest flavor. I added black beans and corn as well. Cooking pasta has never been easier!

Image of Sal Polisi

Sal Polisi says:

Don't let the long ingredients list fool you - this recipe is incredibly easy. I used gluten free penne pasta for my wife and kids, and they loved it. Also, I cooked the chicken in the pot of the pressure cooker in two batches, and the result was the perfect sear and cooked through to perfection. Tastes just like a fajita too.

Image of Tracy Gallo

Tracy Gallo says:

This recipe was very yummy. At the end I stirred in spinach just into it welted some. I was worried about the bell peppers cooking too long, but everything came out perfect.

Image of Shirley Dickey

Shirley Dickey says:

This was very good although very mild. There was only enough chili powder to color the pasta. I’ll make it again but with more heat.

Image of Cassie McCreadie

Cassie McCreadie says:

Very good but the pasta burnt to the bottom of the pot and we kept getting an error message. Luckily it had enough time to fully cook before the error message

Image of Amy Swank

Amy Swank says:

Followed directions as directed except I used extra bow-tie pasta. Looked like there wasn’t enough liquid so added an extra 2-cups of water. Pasta was OVER COOKED. Not sure if it’s because of the extra liquid but it turned out slimy. Will NOT make this again.