Chicken Fajita Mac and Cheese

17 INGREDIENTS • 9 STEPS • 1HR

Chicken Fajita Mac and Cheese

Recipe

5.0

1 rating

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.

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.

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

1HR

Total Time

$1.81

Cost Per Serving

Ingredients

Servings

6

us / metric

1 dash

455 g

Boneless, Skinless Chicken Breasts, diced

1

Red Bell Pepper, deseeded, diced

1

Green Bell Pepper, deseeded, diced

1

Onion, diced

1 tsp

Taco Seasoning, divided

1/2 tsp

Garlic Powder

1 pinch

1 pinch

Freshly Ground Black Pepper

1

Lime, juiced

90 mL

45 g

All-Purpose Flour

720 mL

1 tsp

Dijon Mustard

455 g

Medium Pasta Shells

170 g

Cheddar Cheese, freshly grated

115 g

Smoked Gouda, freshly grated

Nutrition Per Serving

VIEW ALL

Calories

746

Fat

31.7 g

Protein

42.4 g

Carbs

76.0 g

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Cooking Instructions

Hide images

step 1

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 Breasts (455 g) in it until it is cooked through.

step 2

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.

step 3

While that all cooks, season everything with 1 teaspoon of the Taco Seasoning (1 tsp), Garlic Powder (1/2 tsp), Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).

step 4

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.

step 5

Add the Butter (90 mL) and All-Purpose Flour (45 g) to the same pan and whisk them together thoroughly until it becomes a thick, golden mixture.

step 5 Add the Butter (90 mL) and All-Purpose Flour (45 g) to the same pan and whisk them together thoroughly until it becomes a thick, golden mixture.

step 6

Slowly pour in the Milk (720 mL) while you keep whisking, then add the remaining Taco Seasoning (1/2 tsp) and Dijon Mustard (1 tsp). Turn the heat down to medium and let the sauce simmer for 6-8 minutes, whisking it often. It should become thick and luscious.

step 7

In the meantime, get a pot of water on and bring it to a boil for the Medium Pasta Shells (455 g). 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.

step 8

Whisk in the Cheddar Cheese (170 g) and Smoked Gouda (115 g) until it is a smooth, gorgeous and cheesy sauce.

step 8 Whisk in the Cheddar Cheese (170 g) and Smoked Gouda (115 g) until it is a smooth, gorgeous and cheesy sauce.

step 9

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!

step 9 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!

Tags

0 Saved

top