Chicken Fajita Skillet Supper

The other day I found myself with a couple of boneless chicken breasts and some peppers plus a pot of leftover pasta in the refrigerator.  I needed to use the peppers and the chicken and I didn't want to have to throw the pasta away and so I decided to throw them all together and make a simple and quick supper for us.



I quite like Mexican Food and I had some Fahita paste pots in the cupboard.  Peppers and onions are an integral part of Fajita's so I thought why not use the elements of Fajita's to make a skillet type of dish, except use pasta  instead of tortillas as it were . . .

 

I simply browned the chicken along with the peppers and some onions in a large skillet.   I added garlic as well.  Then I stirred in  a couple fajita pots and added the pasta.



I stirred in some cheese along with some creme fraiche to create a sort of a sauce, once again heating it through.  Finally I threw some more cheese on top and allowed it to melt down into the whole dish . . . it ended up being quite, quite delicious.  A happy combination of found things and ingenuity to create something more than edible and filling.   Ariana took the leftovers to work for her lunch, and happily so.

*Chicken Fajita Skillet Supper*

Serves 4

Printable Recipe 

Just something I threw together using what I had in the cupboard and fridge.  It was delicious. 

1 TBS oil
3 boneless skinless chicken breasts, cut into chunks

1/2 each green, red and yellow pepper, cut into cubes

1 onion, peeled and cut into cubes

2 cloves of garlic, peeled and minced

about 2 cups of leftover noodle type flat pasta shapes (farfalle, malfalda, etc.)

2 pots of fajita paste seasoning (alternately you can just use one envelope fajita seasoning)

salt and black pepper to taste

250g of cheddar cheese, grated (2 cups) divided

225g of creme fraiche (1 cup)

Heat the oil in a large skillet.   Add the chicken breasts and cook until browned on all sides.   Add the vegetables, onions, garlic and faijita paste.   Cook, stirring fequently, until the vegetables are tender.  Stir in the pasta, creme fraiche and half of the cheese.  Heat through.  Taste and adjust seasoning as required with salt and pepper.   Sprinkle the remaining cheese over top and serve.