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Mini Chicken Fajita Pasta Bites are a delightful fusion of flavors that bring the vibrant tastes of Mexican cuisine into an easy-to-handle, bite-sized treat. Perfect for parties, game days, or a fun family dinner, these delicious morsels combine tender chicken, colorful vegetables, and cheesy pasta into a dish that is as visually appealing as it is satisfying. With the right blend of spices and fresh ingredients, these pasta bites encapsulate the festive spirit of a fiesta, making them a crowd-pleaser at any gathering. This article will guide you through the recipe step-by-step, ensuring you can recreate this fiesta in a bite in your kitchen.

Mini Chicken Fajita Pasta Bites

Delight your guests with Mini Chicken Fajita Pasta Bites, a mouthwatering fusion of Mexican flavors in a convenient, bite-sized treat. Perfect for parties or family dinners, each bite combines tender chicken, colorful bell peppers, and cheesy pasta, bursting with fiesta spirit. This easy step-by-step guide helps you create these tasty morsels using fresh ingredients, ensuring vibrant colors and delicious tastes. Bring the fiesta to your table and enjoy every savory bite!
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Ingredients
  

8 oz. mini penne pasta

1 lb. boneless, skinless chicken breast, diced into bite-sized pieces

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 small onion, finely diced

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon fajita seasoning

½ teaspoon paprika

½ teaspoon ground cumin

½ teaspoon salt

¼ teaspoon ground black pepper

½ cup shredded cheddar cheese

½ cup sour cream (for serving)

Fresh cilantro, chopped (for garnishing)

Mini tortilla chips (optional, for serving)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the mini penne pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.

    Sauté the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the diced chicken breast. Season the chicken with fajita seasoning, paprika, cumin, salt, and black pepper. Stir occasionally, cooking for about 5-7 minutes until the chicken is fully cooked through and golden brown. Once cooked, remove the chicken from the skillet and set it aside.

      Cook the Vegetables: In the same skillet, add the sliced red and green bell peppers, diced onion, and minced garlic. Sauté the mixture for about 5 minutes, or until the vegetables are tender and lightly caramelized. Stir frequently to prevent burning.

        Combine Ingredients: Return the cooked chicken to the skillet with the sautéed vegetables. Add the drained mini penne pasta, stirring gently until all ingredients are well combined. Allow the mixture to heat through for an additional 2-3 minutes.

          Cheesy Finish: Remove the skillet from the heat and evenly sprinkle the shredded cheddar cheese over the pasta mixture. Cover the skillet for a few minutes to let the cheese melt, creating a deliciously gooey layer.

            Assemble the Bites: Using small muffin tins or silicone molds, fill each cavity with the chicken fajita pasta mixture, pressing down lightly to ensure they are compacted.

              Chill and Serve: Place the filled muffin tins in the refrigerator for about 30 minutes to allow the pasta bites to firm up. Once set, gently use a small spoon or spatula to remove each pasta bite from the molds.

                Garnish and Present: Arrange the mini chicken fajita pasta bites on a serving platter and garnish with freshly chopped cilantro for a splash of color. Serve with a side of sour cream for dipping and crunchy mini tortilla chips for an extra texture delight.

                  Prep Time: 20 minutes

                    Total Time: 1 hour

                      Servings: 24 bites