Tender diced chicken and sweet sautéed peppers folded through creamy, fajita-spiced macaroni and melted cheddar. A one-pot Tex-Mex spin on mac and cheese that's finished with roasted peppers and fresh parsley.
Cook ModeHeat the olive oil in a large, deep pan over medium heat and fry the onion, red bell pepper and garlic until softened and translucent, about 6 minutes.
olive oil
onion
red bell pepper
garlicMake a well in the centre of the vegetables and add the diced chicken breast. Stir in the fajita seasoning and salt, and cook until the chicken is lightly coloured on all sides.
chicken breast
fajita seasoning
saltPour in the heavy cream and chicken stock, then stir in the macaroni until evenly distributed.
heavy cream
chicken stock
macaroniReduce the heat to low and cook gently, stirring occasionally, until the pasta is tender and the sauce has thickened, about 20 minutes.
macaroniAdd the grated cheddar cheese and stir until melted and the sauce is smooth and creamy.
cheddar cheeseTop with extra roasted peppers and a scattering of chopped parsley, then serve.
red bell pepper
parsleySubstitutions, timing tweaks — anything to remember next time.
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