FAJITA CHICKEN MAC AND CHEESE
Made with sharp cheddar, creamy Gruyere cheese and succulent, Fajita seasoned chicken breast - this Chicken Mac and Cheese is sublime!
Provided by Mariam E.
Categories Main Dishes Pasta
Time 30m
Number Of Ingredients 21
Steps:
- Cook pasta al dente according to package instructions.
- Marinate the chicken and grill on a cast iron skillet or pan sear on any skillet. Cook 5-7 minutes on each side or until fully cooked (depends on the side of your the thighs). Once cooked, remove from heat, cover with foil and let it rest for 10 minutes.
- Dice the bell peppers and onions. Sauté in a large pan with 2 tbsps. of olive oil until tender. Transfer to a bowl and set aside.
- In the same pan, melt the butter. Once the butter melts, add in the flour and whisk until well combined. Then gradually add in the milk and broth while whisking continuously to create a smooth creamy texture.
- Let the sauce cook on medium-low heat for about 1-2 minute while continuing to whisk slowly. Then add in the spices, salt and mix again to blend well. Add in the cheese gradually and continue to whisk until the cheese melts completely and the mixture cooks for another 2-3 minutes on medium-low heat.
- Cube up the chicken, and add in the cooked pasta, chicken and the peppers. Mix together to coat well with the sauce. Cover and cook on low heat for another 3-5 minutes.
- Remove from heat, garnish with cilantro, sliced Jalapenos and enjoy!
Nutrition Facts : Calories 711 kcal, Carbohydrate 39 g, Protein 32 g, Fat 47 g, SaturatedFat 23 g, Cholesterol 155 mg, Sodium 960 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
CHICKEN FAJITA MACARONI AND CHEESE
This Tex-Mex twist on macaroni and cheese is packed full of fajita flavor and plenty of cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 10
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in Dutch oven, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in bell pepper, chiles and onion; cook about 2 minutes longer or until onions just start to soften. Add taco seasoning mix and water. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to bowl, and reserve.
- In 4-cup glass measuring cup, mix milk and whipping cream. Return Dutch oven to medium heat; melt butter in Dutch oven. Add garlic; cook 30 seconds, stirring frequently. With whisk, stir in flour and salt until smooth. Cook and stir until mixture is smooth and bubbly.
- Gradually stir in milk mixture. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir in pasta and reserved chicken mixture. Remove from heat. Pour mixture into baking dish.
- Bake 20 to 25 minutes or until sauce is bubbly. Sprinkle crushed tortilla chips and green onions on top.
Nutrition Facts : Calories 530, Carbohydrate 43 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 5 g, TransFat 1 g
VELVEETA® EASY CHICKEN FAJITA SKILLET
Here's a zesty fajita-style take on mac and cheese-made with onions, red and green peppers, chili powder and skillet-melted VELVEETA.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 6 servings, about 1 cup each.
Number Of Ingredients 7
Steps:
- Cook chicken and seasonings in large nonstick skillet on medium-high heat for 5 to 7 minutes or until chicken is cooked through, stirring occasionally.
- Stir in 2-1/4 cups water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium-low. Simmer 5 minutes. Add peppers and onions; cover and simmer an additional 5 minutes.
- Add VELVEETA; cook until melted, stirring frequently.
Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 690 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 7 g, Protein 28 g
CHICKEN FAJITA MAC AND CHEESE
Chicken fajita mac and cheese is such a fun way to combine two yummy dishes! It's pure comfort with a little heat for cold nights.
Provided by Jeanie and Lulu's Kitchen
Categories Pasta Quick and Easy Weeknight Dinners Comfort Food Nut-Free Shellfish-Free Egg-Free Soy-Free Entertaining Fall Winter Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Classic Tomato-Free Stove
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Get out a large skillet with deep sides and heat the Olive Oil (1 dash) in it over medium high heat. Brown the Boneless, Skinless Chicken Breast (1 pound) in it until it is cooked through.
- Add the Red Bell Pepper (1), Green Bell Pepper (1), and Onion (1). Let them become soft and fragrant for another 2 minutes or so.
- While that all cooks, season everything with 1 teaspoon of the Taco Seasoning (1 teaspoon), Garlic Powder (1/2 teaspoon), Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
- Pour in the juice from the Lime (1) as well. Let the whole mixture simmer together in the lime juice for another 2-3 minutes, then remove it to a plate and set it aside.
- Add the Butter (6 tablespoon) and All-Purpose Flour (6 tablespoon) to the same pan and whisk them together thoroughly until it becomes a thick, golden mixture.
- Slowly pour in the Milk (3 cup) while you keep whisking, then add the remaining Taco Seasoning (1/2 teaspoon) and Dijon Mustard (1 teaspoon). Turn the heat down to medium and let the sauce simmer for 6-8 minutes, whisking it often. It should become thick and luscious.
- In the meantime, get a pot of water on and bring it to a boil for the Medium Pasta Shells (1 pound). Cook it until tender for about 7-8 minutes. Drain it and set it aside for just a minute. The sauce should be done at this point.
- Whisk in the Cheddar Cheese (6 ounce) and Smoked Gouda (4 ounce) until it is a smooth, gorgeous and cheesy sauce.
- Stir the chicken, pepper and onion mixture back in too. Finally, stir the pasta in thoroughly to get coated in the cheese sauce. Scoop it into bowls and serve immediately!
Nutrition Facts : Calories 124 calories, Protein 7.1 g, Fat 5.3 g, Carbohydrate 12.7 g, Fiber 0.7 g, Sugar 2.0 g, Sodium 101.9 mg, SaturatedFat 3.0 g, TransFat 0 g, Cholesterol 22.5 mg, UnsaturatedFat 1.2 g
EASY CHEESY FAJITA CHICKEN AND RICE
I came up with this recipe one night while submerged in the depths of a fajita craving. I serve it over white rice with the cheese blend melted down over top. Sometimes I spice things up with a dollop of sour cream; as it melts down over the hot chicken and rice it makes the juice all creamy and delicious.
Provided by Erin0583
Categories Chicken
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Rough chop onion.
- Sauté over medium heat until soft and translucent, remove from heat.
- Cook chicken breast over medium heat until mostly done, remove from heat and allow to cool until it can be comfortably handled.
- Shred chicken.
- Add chicken and onion back to pan.
- Mix seasoning packet in 3/4 to 1 cup of water.
- Pour over chicken and onion.
- Simmer over medium-low heat for 15-20 minutes, until sauce reduces by about 1/3.
EASY CHICKEN FAJITAS
Delicious and easy chicken fajitas. Serve with preferred toppings such as black beans, cheese, guacamole, sour cream, rice, salsa, etc.
Provided by Suzie Clymer
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
- Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
- Serve chicken and vegetables on tortillas.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 43 g, Cholesterol 32.3 mg, Fat 9.9 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 767 mg, Sugar 5.6 g
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