Creamy Chicken Fajitas Food

CREAMY CHICKEN FAJITAS

Steps:

• Mix cream cheese, taco seasoning mix and milk until blended.
• Cook chicken and vegetables in large nonstick skillet over medium heat 6 to 7 min. or until chicken is done. Add cream cheese mixture; cook and stir 2 min. or until heated through.
• Spoon chicken mixture down centers of tortillas; top with shredded cheese. Fold in half.

CREAMY CHICKEN FAJITAS

Steps:

• Combine all ingredients (except chicken, bell peppers and medium onion) in a small bowl or 2-cup measuring cup.
• Wisk well until thoroughly mixed.
• Pour 1/2 cup over the chicken breasts. Cover and reserve the remainder in the refrigerator.
• Marinade the chicken in the refirgerator in a plastic bag or sealed container for 30 minutes or longer.
• Grill chicken breasts over medium-hot coals. Baste with 1/2 cup of the chipotle-lime sauce while grilling.
• Slice bell pepper and medium onion into 1/4 inch slices.
• Saute in oil and 1/4 cup of the chipotle-lime sauce until tender. Cover until ready to serve.
• Wrap tortillas in foil and warm on the grill.
• Slice chicken into 1/4 inch strips. Pour remaining sauce over sliced chicken and pepper/onion strips.
• Serve on warm tortillas.

CREAMY CHICKEN FAJITAS

Steps:

• Mix cream cheese, taco seasoning mix and milk until blended.
• Cook chicken and vegetables in large nonstick skillet over medium heat 6 to 7 min. or until chicken is done. Add cream cheese mixture; cook and stir 2 min. or until heated through.
• Spoon chicken mixture down centers of tortillas; top with shredded cheese. Fold in half.

CREAMY CHICKEN FAJITA PASTA

Steps:

• Put water on to boil to cook your pasta, cook pasta while you are making the sauce.
• Combine Cajun seasoning and flour in plastic bag and shake to combine.
• Add chicken to bag (I buy the Perdu frozen chicken tenders for this) and shake to coat them. You may have to do several batches, and you'll want to set them aside on a plate.
• In a large skillet over medium heat,add the butter and peppers, onions, and garlic. Saute until slightly soft - roughly 3 minutes.
• Add the chicken and saute for additional 5-7 minutes or unitl not pink anymore.
• Reduce heat a little and add green onion, half and half, tomatoes, salt, basil, black pepper, and heat through.
• When the cream just starts to bubble, add the parmesan cheese and combine completely. Stir until thickened and pour over cooked and drained spaghetti/linguini.