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Grilled Chicken Fajita Pasta

I grew up in South Texas. Where you can find a fajita on just about every corner.  But I’ve never had Fajitas in pasta form.

Must say…not too bad.

(If we could have had this with sour cream, I would have totally added some.) (But it certainly didn’t need it!)

Grilled Chicken Fajita Pasta

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 25 minutes


  • 3 chicken breasts ($2.44)
  • 1 box bowtie pasta noodles ($.50)
  • 2 Tbsp canola oil ($.05)
  • 1 bag frozen peppers and onion blend ($.88)
  • 1 Tbsp lime juice, for veggies ($.01)
  • Dashes ground cumin, for veggies ($.02)
  • Salt and pepper
  • 1/4 cup lime juice, for marinade ($.10)
  • Dashes ground cumin, for marinade ($.02)
  • Salt and pepper
  • Avocado, sliced ($1)


  • Place the lime juice and ground cumin for the marinade in the bottom of the dish you’ll use to marinate the chicken.

  • Sprinkle a little more of the ground cumin and a few drops of lime juice on top. Season with some salt and pepper.

  • Grill until cooked through, then dice.

  • Meanwhile cook the pasta.
  • And saute the frozen veggies. (No need to let them thaw.)

  • Toss in the fresh cilantro, as well as the ground cumin and lime juice.

  • Saute for a few minutes, stirring often.

  • When you start to see this, the veggies are done.

  • Add veggies in with the cooked pasta. (If you want to add sour cream…add 1/2-1 cup here.)

  • Toss in the grilled and diced chicken.

  • Toss. Toss. Toss.
  • Serve Grilled Chicken Fajita Pasta with avocado slices.

Cost $5.02

(with lunch leftovers too!)