Chicken Fajita Mac and Cheese
Fajita-spiced chicken and charred peppers folded into creamy cheddar mac — two comfort foods, one pan.
- Total
- 35 min
- Serves
- 4
Two comfort kingdoms collide: macaroni cooked right in fajita-spiced chicken stock and cream, folded with seared chicken, charred onions and peppers, and a landslide of cheddar. It's mac and cheese with a Tex-Mex passport — smoky, creamy and dangerously easy to overserve.
Ingredients
- 500g macaroni
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 packet fajita seasoning
- 1 tsp salt
- 3 diced chicken breast
- 2 tbsp olive oil
- 1 small finely diced onion
- 2 finely diced red pepper
- 2 cloves minced garlic
- 1 cup cheddar cheese
- garnish chopped parsley
Instructions
- Fry your onion, peppers and garlic in olive oil until nicely translucent. Make a well in your veg and add your chicken. Add your seasoning and salt. Allow to colour slightly.
- Add your cream, stock and macaroni.
- Cook on low for 20 minutes. Add your cheeses, stir to combine.
- Top with roasted peppers and parsley.
Nutrition (per serving)
- Calories
- 620
- Protein
- 38 g
- Fat
- 26 g
- Carbs
- 62 g
Adapted from twistedfood.co.uk. Rewritten and re-photographed by MealIdeas.
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