Perfectly spiced chicken fajitas meet cheesy pasta.
Fast forward to today.
First, instead of slicing the vegetables as you would fortraditional fajitas, I diced them.
Simply Recipes / Sara Haas
This helps them maintain some texture during cooking and also makes them easier to eat.
Finally, I added some crushed tomatoes and cream for added flavor and moisture.
The next trick was to keep the method simple without having to dirty too many extra dishes.
Simply Recipes / Sara Haas
My family loved it, but the bigger question was, would my dad?
He reported it was a breeze to make (yay!)
and that he enjoyed the flavors of one of his favorite dishes in pasta form (phew!).
Simply Recipes / Sara Haas
A splash of fresh lime juice is also a great finishing touch.
Add the chicken and cook, tossing occasionally, until browned on all sides, about 5 minutes.
Transfer the chicken to a plate and set aside.
Simply Recipes / Sara Haas
Stir in the fajita seasoning and cook until fragrant, about 30 seconds.
Transfer the vegetables to the plate with the chicken.
Bring to a boil, then stir in the pasta.
Simply Recipes / Sara Haas
Stir in the heavy cream, then add the chicken and vegetables.
Season to taste with salt and pepper.
Portion into bowls and garnish with pepper Jack cheese, if desired, before serving.
Simply Recipes / Sara Haas
Store leftovers in an airtight container in the fridge for up to 4 days.
Cover partially with a lid and stir occasionally until the pasta is heated through.
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Simply Recipes / Sara Haas
Simply Recipes / Sara Haas
Simply Recipes / Sara Haas
Simply Recipes / Sara Haas
Simply Recipes / Sara Haas