Fajita Chicken Mac & Cheese
One Skillet Meal full of flavor
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts, diced
- 1 TBS chicken or poultry seasoning (DIVIDED)
- 2 TBS fajita seasoning (DIVIDED)
- 4 TBS cooking oil (DIVIDED)
- 1 medium yellow onion, sliced thin
- 3 medium bell peppers (any color), sliced thin
- 2 tsp minced garlic
- 10 uncooked elbow pasta or other small size pasta
- 1 3/4 cup chicken broth
- 2 1/2 cups milk
- 1 tsp dry or wet yellow mustard
- 4 oz mozzarella cheese, shredded
- 4 oz cheddar cheese, shredded
- salt & pepper to taste
Instructions
- On a cutting board using a sharp knife, cut chicken breasts into strips. Then cut the strips into dices.
- In a large deep skillet or large pot heat 2 TBS cooking oil over medium high heat. Add diced chicken into hot skillet and flatten down into a single layer. Sprinkle half of the poultry seasoning across the top and half of the fajita seasoning on top.
- Cook until the chicken is browned on the bottom. Flip chicken over and season with remaining seasoning. Continue to stir chicken for 5 minutes until browned and cooked through. Remove chicken from skillet onto a plate & set aside.
- Slice onion & bell peppers into thin strips. Then cut the strips in half. Add additional 2 TBS cooking oil to skillet over medium high heat. Add onion & pepper strips to hot skillet. Cook until onions & peppers have softened. Add in minced garlic and cook an additional 1 minute.
- Add in dry uncooked pasta, chicken broth and milk. Season with black pepper & salt to taste. Stir and bring to a boil. Lower heat to medium low and allow to cook for 10-12 minutes until pasta is tender and the liquid has cooked out. NOTE: Keep an eye on the boiling stage and lower heat as soon as the liquid starts to come to a boil or your milk will boil out of the skillet.
- Once pasta is tender turn off heat, stir in cooked chicken, mustard and cheese. Stir to combine. Add more cheese if you wish for even more creamy cheesiness. Enjoy.