Imported from the web

Fajita Chicken Mac and Cheese

Name: Fajita Chicken Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large chicken breasts; 2 tbsp olive oil; 2 tsp salt (For seasoning the chicken); 2 tsp garlic powder (For seasoning the chicken); 2 tsp onion powder (For seasoning the chicken); 1 tsp paprika (For seasoning the chicken); 1 tsp chili powder (For seasoning the chicken); 0.5 tsp oregano (For seasoning the chicken); 0.5 tsp cumin (For seasoning the chicken); 1 bell pepper; 0.5 red onion; 2 garlic cloves (Minced); 9 oz uncooked shell pasta (Source gives a range of 8–10 oz); 2 cup water (Approximately; use just enough to cover the pasta); 12 oz evaporated milk; 4 oz cheddar; 4 oz mozzarella; 4 oz pepper jack cheese; 1 tsp salt (For the pasta and sauce; the transcript specifies a pinch when adding the aromatics and pasta); 1 tsp garlic powder (For the cheese sauce); 1 tsp onion powder (For the cheese sauce); 1 tsp paprika (For the cheese sauce); 1 tsp chili powder (For the cheese sauce); 0.5 tsp oregano (For the cheese sauce); 0.5 tsp cumin (For the cheese sauce); lime juice (A squeeze, added to the cooked chicken); 1 tbsp cilantro (Chopped)

Recipe by 2.4M views · 197K reactions | Fajita Chicken Mac N Cheese 🤤 Full recipe in my bio :) #cooking #easyrecipe #pasta #macandcheese #onepotmeal 2 large chicken breasts 2 tbsp olive oil 2 tsp salt 2 tsp garlic powder 2 tsp onion powder 1 tsp paprika 1 tsp chili powder 1/2 tsp oregano 1/2 tsp cumin 1 bell pepper 1/2 red onion 2 garlic cloves 8 –10 oz uncooked shell pasta ~2 cups water 12 oz evaporated milk 4 oz cheddar 4 oz mozzarella 4 oz pepper jack 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1 tsp chili powder 1/2 tsp oregano 1/2 tsp cumin 1 tbsp cilantro | Zachs.foods Facebook

Imported by william billingsley on SeeMeCook

A one-pot meal of seared, spice-rubbed chicken with shell pasta in a creamy sauce of evaporated milk and three cheeses. Fajita-style peppers, onion, and warm spices give it a savory kick, finished with cilantro and lime.

4 servings45 minAmerican

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Ingredients

2 large chicken breasts
2 tbsp olive oil
2 tsp salt (For seasoning the chicken)
2 tsp garlic powder (For seasoning the chicken)
2 tsp onion powder (For seasoning the chicken)
1 tsp paprika (For seasoning the chicken)
1 tsp chili powder (For seasoning the chicken)
0.5 tsp oregano (For seasoning the chicken)
0.5 tsp cumin (For seasoning the chicken)
1 bell pepper
0.5 red onion
2 garlic cloves (Minced)
9 oz uncooked shell pasta (Source gives a range of 8–10 oz)
2 cup water (Approximately; use just enough to cover the pasta)
12 oz evaporated milk
4 oz cheddar
4 oz mozzarella
4 oz pepper jack cheese
1 tsp salt (For the pasta and sauce; the transcript specifies a pinch when adding the aromatics and pasta)
1 tsp garlic powder (For the cheese sauce)
1 tsp onion powder (For the cheese sauce)
1 tsp paprika (For the cheese sauce)
1 tsp chili powder (For the cheese sauce)
0.5 tsp oregano (For the cheese sauce)
0.5 tsp cumin (For the cheese sauce)
lime juice (A squeeze, added to the cooked chicken)
1 tbsp cilantro (Chopped)

Steps

1
Season the chicken breasts with the olive oil, 2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon paprika, 1 teaspoon chili powder, ½ teaspoon oregano, and ½ teaspoon cumin, coating them evenly.
2
Heat a pan over the cooking heat and sear the seasoned chicken breasts. Cook them through, turning as needed; the source does not specify a heat level or cooking time.
3
Squeeze lime juice over the cooked chicken. Remove the chicken from the pan and set it aside.
4
Add the bell pepper and red onion to the same pan and cook until softened.
5
Add the minced garlic, a pinch of salt, and the uncooked shell pasta to the pan.
6
Pour in approximately 2 cups water, using just enough to cover the pasta.
7
Simmer for about 15 minutes, until most of the water has cooked off and the pasta is cooked.
8
Add the evaporated milk, cheddar, mozzarella, and pepper jack to the pan.
9
Add the remaining spice blend: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon chili powder, ½ teaspoon oregano, and ½ teaspoon cumin.
10
Mix thoroughly until the cheeses melt and the sauce is creamy.
11
Return the chicken to the pan and mix it into the pasta and sauce.
12
Chop the cilantro and add it as a finishing garnish. Serve the mac and cheese.

Notes

The transcript does not specify the lime quantity, chicken-searing time or heat level, or exact cheese-addition amounts beyond the description. It gives pasta simmering time as about 15 minutes. The posted pasta amount is a range (8–10 oz); 9 oz is used here as a midpoint.