Dinner · Advanced

Chicken Fajita Mac and Cheese

Name: Chicken Fajita Mac and Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 7
Cuisine: United States
Ingredients: 500 g Macaroni; 480 ml Chicken Stock; 90 g Heavy Cream; 30 g fajita seasoning; 5 g Salt; 540 g Chicken Breast; 30 ml Olive Oil; 120 g Onion; 280 g Red Pepper; 10 g Garlic; 110 g Cheddar Cheese; 10 g Parsley

One-pan chicken fajita macaroni with peppers and a creamy cheddar finish. Brown the chicken and vegetables first, then simmer the dry pasta in stock; do not bake the uncooked macaroni with the cold garnish.

Protein: 32g
Energy: 534 kcal
Carbs: 61g
Fat: 18g
Time: 60 min
Serves: 7

Halal

What you need

Ingredients

Measured for 7 servings.

500 gMacaroni
480 mlChicken Stock
90 gHeavy Cream
30 gfajita seasoning
5 gSalt
540 gChicken Breast
30 mlOlive Oil
120 gOnion
280 gRed Pepper
10 gGarlic
110 gCheddar Cheese
10 gParsley

Make it

Method

Dice 540 g chicken breast into even pieces, 120 g onion and 280 g red pepper into small pieces, and mince 10 g garlic. Keep the raw chicken and its board separate from the parsley and cheese.
Heat the measured 30 ml olive oil in a deep nonstick pan. Soften onion and pepper for 4–5 minutes, add garlic for 30 seconds, then add chicken, 30 g fajita seasoning and 5 g salt. Stir until the chicken loses its raw colour.
Pour in 480 ml chicken stock and 90 g cream, then add 500 g dry macaroni. Cover and simmer gently for about 18–22 minutes, stirring often; add a little boiling water only if needed for the pasta to soften without sticking. Confirm the chicken has reached at least 74°C.
Turn off the heat and fold in 110 g cheddar until melted. Scatter over the measured 10 g parsley and divide into seven portions; serve promptly while the sauce is creamy.

Per serving