Categories: Pasta

Ingredients

• 3 cups uncooked elbow macaroni
• 2 tbsp. olive oil, divided
• 1 lb. chicken breasts, cut into 1-inch cubes
• 1 envelope fajita seasoning mix, divided
• 1 large onion, chopped
• 1 large green pepper, chopped
• 3 garlic cloves, minced
• 2 cups chicken broth
• 10 oz. can diced tomatoes and green chiles, drained
• 4 oz. can chopped green chiles, drained
• 1/2 cup heavy whipping cream
• 1/2 tsp salt
• 1 cup shredded sharp cheddar cheese

Directions

1. Cook macaroni as directed for al dente.

2. Meanwhile, heat 1 tbsp. oil in a large skillet oven over medium-high heat. Add chicken and 4 1/2 tsp fajita seasoning; cook and stir until no longer pink, 5-7 minutes. Remove chicken and keep warm.

3. Heat remaining 1 tbsp. olive oil in skillet. Add onion, green pepper and remaining 4 1/2 tsp fajita seasoning. Cook and stir until vegetables are crisp-tender, 5-7 minutes. Add garlic; cook 1 minute. Remove from pan.

4. 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.

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