Chicken Fajita Mac and Cheese
Chicken Fajita Mac and Cheese might be just the American recipe you are searching for. For $1.44 per serving, you get a main course that serves 8. One portion of this dish contains approximately 23g of protein, 23g of fat, and a total of 450 calories. 209 people have made this recipe and would make it again. It is brought to you by Annie's Eats. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up paprika, butter, cayenne pepper, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 73%. If you like this recipe, you might also like recipes such as Chicken Fajita Mac and Cheese, Chicken Fajita Grilled Cheese, and 21 Day Fix Broccoli Mac & Cheese (AKA the perfect Mac & Cheese).
Servings: 8
Ingredients:
3 bell peppers (multiple colors), seeded and thinly sliced
2 tbsp. butter
Dash of cayenne pepper
1 tsp. cumin
3 cloves garlic, minced
1 (4 oz.) can diced green chiles
1 tbsp. olive oil
½ tsp. paprika
12 oz. pasta shapes, such as rotini
6 oz. shredded pepper jack cheese*
Salt and pepper, to taste
6 oz. shredded sharp cheddar cheese*
2 boneless, skinless chicken breasts, diced
½ cup sour cream
1 small to medium yellow onion, thinly sliced
Equipment:
baking pan
oven
pot
frying pan
bowl
Cooking instruction summary:
Preheat the oven to 400 F. Butter a 2 quart baking dish. Bring a large pot of water to boil. Cook pasta according to the package directions just until al dente. Drain well.Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken, cumin, paprika, and cayenne to the skillet and cook, stirring occasionally, until the chicken is just cooked through and no longer pink. Season with salt and pepper to taste. Remove the chicken to a large bowl; set aside.In the same skillet, melt the butter. Add the sliced peppers and onion to the pan and saut until tender, about 5 minutes. Mix in the garlic and green chiles and saut about 2 minutes more. Remove from the heat and transfer the veggie mixture to the bowl with the chicken. Add the sour cream and shredded cheeses to the bowl along with the pasta. Mix everything together until well combined. Transfer to the prepared baking dish.Bake for 15 minutes until slightly browned and bubbling. Let cool briefly before serving.*For best results, always use freshly shredded cheese. Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.
Step by step:
1. Preheat the oven to 400 F. Butter a 2 quart baking dish. Bring a large pot of water to boil. Cook pasta according to the package directions just until al dente.
2. Drain well.Meanwhile, heat the oil in a large skillet over medium-high heat.
3. Add the chicken, cumin, paprika, and cayenne to the skillet and cook, stirring occasionally, until the chicken is just cooked through and no longer pink. Season with salt and pepper to taste.
4. Remove the chicken to a large bowl; set aside.In the same skillet, melt the butter.
5. Add the sliced peppers and onion to the pan and saut until tender, about 5 minutes.
6. Mix in the garlic and green chiles and saut about 2 minutes more.
7. Remove from the heat and transfer the veggie mixture to the bowl with the chicken.
8. Add the sour cream and shredded cheeses to the bowl along with the pasta.
9. Mix everything together until well combined.
10. Transfer to the prepared baking dish.
11. Bake for 15 minutes until slightly browned and bubbling.
12. Let cool briefly before serving.*For best results, always use freshly shredded cheese. Pre-shredded cheese comes coated in things such as flour, cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted.
Nutrition Information:
covered percent of daily need
