Thursday, November 17, 2016

Chicken Fajita Pasta

 If you ever have to cook for 50 people, this is the blog to come to for recipes!  I made this for the after school kids yesterday.  I roast 2 chickens each week and Teddy gets the white meat, the dark meat gets frozen and I make stock from the bones.  When I have enough dark meat saved, I transform it into a meal for the kids. 

Yield: 4 servings.


  • 2 tablespoons olive oil
  • 1 pound cooked chicken diced
  • 1 envelope (3 tablespoons) taco or fajita seasoning
  • 2 cups diced onion
  • 2 cups diced bell peppers
  • 3-4 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 8 oz (about 3 cups) penne pasta cooked to al dente
  • 1/2 teaspoon salt
  • 1/4 block Velvetta
  • 4 oz. cream cheese
Saute' the onion, pepper and garlic in the olive oil until it begins to soften.  Add the seasoning and the chicken broth.  Add the Rotel and the salt.  Cook over medium heat for about 15 minutes.  Add the cheese and stir until it melts and add the pasta.  I added a can of black beans too.  You can toss in anything you like in fajitas.