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Chicken and Fajitas are two of my favorite things. I could seriously eat Mexican food all day every day. So combining that idea into a pasta? YES PLEASE!! I am a pasta-holic from way back when. I have been trying to cut back but sometimes you just need something hot and warm and this recipe fits that bill perfectly! It may just be my new go-to comfort food. Plus it’s a one pot meal and you just can’t beat that!
You start this pasta by prepping your chicken and your veggies. I go ahead a cube my chicken with my kitchen shears before I ever cook it because that saves you from burning your fingers on hot chicken after it’s cooked and it cuts the cooking time in half. I also go ahead and chop all my veggies and set them aside. For this recipe I just slice into long strips like I would if I was making regular fajitas. I used red and green bell peppers and an onion. You could also use yellow and orange bell peppers if you are feeling fancy.
After this recipe was complete I decided the next time I made it I would add some mushrooms and corn. And maybe black beans? You could also top it with green onions. Ot tortilla chips. Either would be yummy!
After prepping my chicken and veggies I make the recipe. It actually takes very little time from start to finish which is a must in my house. I always come home from work exhausted and hungry and so the last thing I want to do is spend a lot of time in the kitchen. The longest past is at the end waiting for it to thicken up so you can add the cheese.
Side note- this recipe calls for shredded cheese. For as long as I can remember I have been buying the pre-shredded cheese for everything but I learned a couple weeks ago that pre-shredded cheese wasn’t made to melt. If you think about it the cheese you buy in a bag never sticks together or melts in route to whatever store it’s going to. I have also noticed that in recipes where I put it on top of a dish and then into the oven it seems to take forever for it to get all bubbly and golden looking…way longer than if you just bought a block of cheese and grated it yourself. It’s also actually cheaper in the long run to just buy a block of cheese and shred it yourself. I have been doing that for a while now and have notice that my dishes taste way cheesier and it melts beautifully. Ok, stepping off my soapbox now…
So basically if you like chicken fajitas and you like pasta then you should try this recipe out for yourself!
You can find the full recipe below…
Do you love Mexican Food as much as I do??
Have you make a fajita pasta before??