americancheasycheesychickenmexicanpasta

Chicken Fajita Mac and Cheese

Name: Chicken Fajita Mac and Cheese
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 500g macaroni; 2 cups chicken stock; 1/2 cup heavy cream; 1 packet fajita seasoning; 1 tsp salt; 3 diced chicken breast; 2 tbsp olive oil; 1 small finely diced onion; 2 finely diced red pepper; 2 cloves minced garlic; 1 cup cheddar cheese; garnish chopped parsley

By TheMealDB40 min4 servings

Instructions

1
Prep everything before the pan gets hot: dice the chicken breast, finely dice the onion and red peppers, mince the garlic, grate the cheddar if needed, chop the parsley, and measure out the stock and cream. This dish comes together quickly once you start.
2
Heat the olive oil in a large, deep pan over medium heat until shimmering, about 1 minute. Add the onion, red peppers, and garlic and cook, stirring, for 3 to 4 minutes, until soft and translucent.
3
Push the vegetables to the edges of the pan to make a well in the center, then add the diced chicken. Sprinkle over the fajita seasoning and salt.
4
Cook the chicken for 4 to 5 minutes, stirring occasionally, until it takes on light golden color on all sides. That bit of browning builds flavor for the whole dish.
5
Pour in the chicken stock and heavy cream, then stir in the macaroni until everything is evenly combined and the pasta is mostly submerged.
6
Cook on low for 20 minutes, stirring occasionally so the pasta does not stick, until the macaroni is tender and most of the liquid has thickened into a creamy sauce.
7
Remove the pan from the heat and stir in the cheddar until melted and glossy. Off-heat melting keeps the cheese smooth instead of grainy.
8
Top with the chopped parsley and serve hot.