Chicken Fajita Mac & Cheese

Cooking Instructions

1. Prep the Vegetables [00:23]

• Thinly slice the onion and the two bell peppers, removing the seeds and core.
• Mince the garlic cloves. Set 2/3 of the garlic aside for the chicken and 1/3 for the vegetable mix.
• Finely grate the cheddar cheese.

2. Prepare the Chicken [02:09]

• Butterfly the chicken breasts and slice them into thin strips.

3. Cook the Pasta [02:40]

• Boil a pot of water, season with salt, and cook 250g of pasta for 2 minutes less than the package instructions. Drain and reserve some pasta water.

4. Cook the Vegetables [02:57]

• Heat a large pan over high heat with oil. Add the onion and bell peppers. Season with salt and pepper. Fry for 6–7 minutes until golden and soft.
• Add 1/3 of the minced garlic, 2 tsp smoked paprika, 1.5 tsp dried oregano, 1 tsp ground cumin, 1 tsp garlic powder, and a touch of salt. Mix and cook for 1 minute.
• Remove from the pan and set aside.

5. Cook the Chicken [04:09]

• Using the same pan, add oil and cook the chicken in batches over high heat. Season with a touch of salt.
• Once the chicken is cooked through, add the remaining 2/3 of garlic, 3 tsp smoked paprika, 2 tsp garlic powder, 1.5 tsp onion powder, 1.5 tsp dried oregano, 1.5 tsp ground cumin, and 1 tbsp honey. Mix thoroughly and cook for 1 minute.
• Mix in 2/3 of the cooked vegetable mixture.

6. Make the Sauce and Assemble [05:47]

• Use the same pan over low heat, add 1.5 cups milk, 150g light cream cheese, and 14g unsalted butter. Stir until smooth and the butter is melted.
• Stir in 130g grated cheddar cheese until melted. Season with a touch of salt and pepper.
• Add the cooked pasta and the remaining 1/3 of the cooked vegetable mixture. Mix until combined and coat with sauce. Use reserved pasta water if necessary to achieve the desired consistency.

7. Pack [07:35]

• Divide the chicken fajita mixture and the mac and cheese into 5 containers.