Fajita Chicken Mac n Cheese

Ingredients

• 500 g chicken breast (Cut into bite-size pieces)
• 1 tbsp chicken seasoning (The author used Just Spices chicken seasoning)
• 2 tbsp fajita seasoning (The author used Just Spices fajita seasoning)
• 1 onion (Finely diced)
• 3 bell peppers (Finely diced; use a mixture of colors if desired)
• 3 tsp garlic purée (Or use 3 garlic cloves)
• 300 g pasta (Uncooked weight)
• 400 ml hot chicken stock (Use hot stock)
• 600 ml milk (Warmed; nutritional estimate assumes semi-skimmed milk)
• 1 tsp English mustard (Optional)
• 120 g cheese (A mixture of extra-mature cheddar and mozzarella)
• cooking oil (For frying the chicken; amount not specified)
• salt (Season to taste)
• fresh parsley (For garnish, optional)
• chilli flakes (For garnish, optional)

Steps

1. 1

   Cut the chicken breast into bite-size pieces. Finely dice the onion and peppers, and have the garlic purée, pasta, hot stock, warmed milk, seasonings, mustard, and cheese ready beside the pan.

2. 2

   Season the chicken thoroughly with the chicken seasoning and fajita seasoning.

3. 3

   Heat a large, deep frying pan or sauté pan over medium-high heat and add enough cooking oil to fry the chicken. Add the seasoned chicken and fry until browned on the outside and cooked through, with no pink remaining in the center. Remove the chicken from the pan and set it aside.

4. 4

   Add the diced onion and peppers to the same pan. Cook over medium heat until softened, stirring occasionally and scraping up any browned seasoning from the bottom, about 5–7 minutes.

5. 5

   Add the garlic purée and cook for about 1 minute, stirring, until fragrant. Do not let the garlic burn.

6. 6

   Add the uncooked pasta to the pan and mix well so it is coated with the softened vegetables and seasoning.

7. 7

   Pour in the hot chicken stock. Increase the heat and cook, stirring regularly, until the pasta begins to soften and most of the stock has been absorbed, following the pasta package timing as a guide.

8. 8

   Add the warmed milk and reduce the heat. Continue cooking and stirring regularly until the pasta is tender and the liquid has thickened into a creamy sauce. If the pasta is not yet tender, continue cooking gently until it reaches the desired texture.

9. 9

   Stir in the optional mustard, then add the cheese. Mix until the cheese has completely melted and the sauce is smooth and creamy.

10. 10

    Taste and season with salt or additional seasoning as needed.

11. 11

    Return the cooked chicken and any accumulated juices to the pan. Stir through and heat briefly until the chicken is hot again.

12. 12

    Garnish with parsley and chilli flakes, if using. Serve immediately while hot and creamy.

Notes

The author lists approximately 620 calories and 53.1 g protein per serving; actual nutrition will vary with the milk, cheese, stock, seasoning brands, and cooking oil used. Serve immediately for the creamiest texture.

Nutrition per serving

• main
• one-pan
• pasta
• mac and cheese
• chicken
• fajita
• quick dinner
• comfort food