One Pot Steak Fajita Pasta



-2 large steaks

-1 tsp Goya adobo seasoning

-1 tsp dry chipotle powder

-1 tsp cumin powder

-1 can chopped green chiles

-3 cloves garlic

-1 bell pepper

-1 onion

-3.5 cups of beef or chicken broth OR 3.5 cups water mixed with 4 tsp of Caldo de Pollo (or any other bouillon)

-3 tbsp tomato paste

-1/2 cup regular or fat free half and half

-1 lb pasta of your choice

-Cooking oil of your choice – avocado oil, coconut oil, Pam spray, etc. Whatever works best for you for your meat and veggies!

-Optional garnish: lime wedges, cilantro, jalapenos, shredded cheese


-Cook steak on medium-high for 3 minutes on each side and remove from heat. Let it rest before you cut it. This should be a nice medium rare since it will cook more later on in the pasta.

   (Is it just me or is this shape a little funny?)

-Quickly sear onions and peppers in the hot pan. You want to leave these half-raw since they will also cook in the pasta liquid. Just get a nice char mark going!

-While the veggies are sauteeing, combine your dry ingredients so they’re ready to go. Here is a picture of the Caldo de pollo I love but any bouillon or pre-made broth (chicken or beef) will do.

-Add the can of green chiles, dry seasonings, water or broth, and a pound of pasta. I also added crushed red pepper because we like it spicy. Bring to a boil, lower to a simmer, then put on a tight fitting lid for 9 minutes.

-Open lid and add steak, 3 tbsp of tomato paste, 1/2 cup half and half, and 3 cloves chopped garlic. Put lid back on and simmer for an additional 3 minutes. At this point, you’ll want to stir and check your pasta and sauce for your liking. If you want the sauce to be thicker, put on medium to high heat until you hit your desired consistency.

-Salt and pepper to taste and garnish however you’d like!

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