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Ingredients45 m servings 525 cals
Original recipe yields 6 servings
- Heat oil in a large pot over medium-high heat. Cook and stir chicken strips until browned and cooked through, 5 to 8 minutes. Remove with a slotted spoon to a bowl.
- Cook red, green, and yellow bell peppers, and sliced in the pot until peppers are tender and onions are translucent, 5 to 7 minutes. Transfer chicken back to the pot. Add chili powder, cumin, garlic powder, salt, and pepper. Stir to coat chicken and vegetables evenly with seasonings.
- Pour milk into the pot and stir in pasta. Bring to a simmer; cook until sauce thickens and pasta is tender yet firm to the bite, 10 to 12 minutes. Remove from heat.
- Stir Cheddar cheese into the pasta mixture until cheese is melted. Serve in bowls topped with sliced green onions.
Per Serving: 525 calories; 20.8 g fat; 54.5 g carbohydrates; 31.6 g protein; 69 mg cholesterol; 650 mg sodium. Full nutrition
ReviewsRead all reviews 2
Made this following the recipe and we really liked it. Next time I will substitute some chicken stock for some of the milk. The seasonings gave it a real fajita flavour.