Chicken Fajita Macaroni And Cheese Food

CHICKEN FAJITA MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in Dutch oven, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in bell pepper, chiles and onion; cook about 2 minutes longer or until onions just start to soften. Add taco seasoning mix and water. Simmer 3 to 4 minutes, stirring frequently, until slightly thickened. Transfer to bowl, and reserve.
• In 4-cup glass measuring cup, mix milk and whipping cream. Return Dutch oven to medium heat; melt butter in Dutch oven. Add garlic; cook 30 seconds, stirring frequently. With whisk, stir in flour and salt until smooth. Cook and stir until mixture is smooth and bubbly.
• Gradually stir in milk mixture. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheeses. Cook until melted, stirring occasionally. Stir in pasta and reserved chicken mixture. Remove from heat. Pour mixture into baking dish.
• Bake 20 to 25 minutes or until sauce is bubbly. Sprinkle crushed tortilla chips and green onions on top.

CHICKEN FAJITAS

Steps:

• Preheat the oven to 425 degrees F. Mix the chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper and rub on the chicken breasts. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until golden, 4 to 5 minutes. Transfer to a baking sheet, reserving the skillet, and bake until just cooked through, 8 to 10 minutes. Transfer to a cutting board to rest, 5 minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in the reserved skillet over medium heat. Add the bell peppers, onion, garlic and the remaining 1/4 teaspoon cumin and cook, stirring, until the vegetables are lightly browned, 8 minutes. Stir in the lime zest and 2 tablespoons water. Season with salt. Wrap the tortillas in aluminum foil and warm in the oven, 5 minutes, then divide among plates. Slice the chicken. Top the tortillas with the chicken, bell pepper mixture, pico de gallo and cheese. Serve with lime wedges.

VELVEETA® EASY CHICKEN FAJITA SKILLET

Steps:

• Cook chicken and seasonings in large nonstick skillet on medium-high heat for 5 to 7 minutes or until chicken is cooked through, stirring occasionally.
• Stir in 2-1/4 cups water. Bring to boil. Stir in macaroni; cover. Reduce heat to medium-low. Simmer 5 minutes. Add peppers and onions; cover and simmer an additional 5 minutes.
• Add VELVEETA; cook until melted, stirring frequently.

CHEESY CHICKEN FAJITAS

Steps:

• Cook chicken and garlic in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring frequently.
• Add peppers and onions; cook and stir 4 to 5 min. or until chicken is done and vegetables are crisp-tender.
• Spoon 1/4 cup each chicken mixture and cheese down center of each tortilla; fold in sides to enclose filling.

BAKED CHICKEN FAJITAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Place chicken in the bottom of the prepared pan and sprinkle with taco seasoning. Add potatoes, onion, bell pepper, garlic, oregano, and hot pepper sauce. Pour undrained tomatoes over top and cover with aluminum foil or lid.
• Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

CHICKEN FAJITA MAC AND CHEESE

Steps:

• 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 Breast (1 pound) in it until it is cooked through.
• 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.
• While that all cooks, season everything with 1 teaspoon of the Taco Seasoning (1 teaspoon), Garlic Powder (1/2 teaspoon), Salt (1 pinch) and Freshly Ground Black Pepper (1 pinch).
• 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.
• Add the Butter (6 tablespoon) and All-Purpose Flour (6 tablespoon) to the same pan and whisk them together thoroughly until it becomes a thick, golden mixture.
• Slowly pour in the Milk (3 cup) while you keep whisking, then add the remaining Taco Seasoning (1/2 teaspoon) and Dijon Mustard (1 teaspoon). Turn the heat down to medium and let the sauce simmer for 6-8 minutes, whisking it often. It should become thick and luscious.
• In the meantime, get a pot of water on and bring it to a boil for the Medium Pasta Shells (1 pound). 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.
• Whisk in the Cheddar Cheese (6 ounce) and Smoked Gouda (4 ounce) until it is a smooth, gorgeous and cheesy sauce.
• 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!

ONE-SKILLET CHICKEN FAJITA PASTA

Steps:

• Cook macaroni according to package directions for al dente., Meanwhile, heat 1 tablespoon oil in a large skillet oven over medium-high heat. Add chicken and 4-1/2 teaspoons fajita seasoning; cook and stir until no longer pink, 5-7 minutes. Remove chicken and keep warm., Heat remaining 1 tablespoon oil in skillet. Add onion, green pepper and remaining 4-1/2 teaspoons fajita seasoning. Cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from pan., In the same skillet, add broth, diced tomatoes, green chiles, cream and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 10 minutes. Return macaroni, chicken and vegetables to skillet; heat through. Sprinkle with cheese.

EASY CHEESY FAJITA CHICKEN AND RICE

Steps:

• Rough chop onion.
• Sauté over medium heat until soft and translucent, remove from heat.
• Cook chicken breast over medium heat until mostly done, remove from heat and allow to cool until it can be comfortably handled.
• Shred chicken.
• Add chicken and onion back to pan.
• Mix seasoning packet in 3/4 to 1 cup of water.
• Pour over chicken and onion.
• Simmer over medium-low heat for 15-20 minutes, until sauce reduces by about 1/3.