Chicken Fajita Alfredo Recipe

Chicken Fajita Alfredo Recipe photo by Taste of Home

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Would you like a to-go box for those fajitas? Yes—especially when you know you can fix a hearty recipe like this with the leftovers! Other homemade or restaurant fajitas would work equally well in this dish. —Simple & Delicious Test Kitchen

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Chicken Fajita Alfredo Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

15 15 30

Ingredients

8 ounces cellentani or spiral pasta
1/2 pound sliced fresh mushrooms
1 yellow summer squash, sliced
2 teaspoons olive oil
2 garlic cloves, minced
1 serving leftover Chili's chicken fajitas, coarsely chopped
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
3/4 cup Alfredo sauce
3/4 teaspoon dried oregano

Directions

Cook pasta according to package directions.
Meanwhile, in a Dutch oven, saute mushrooms and squash in oil until tender. Add garlic; saute 1 minute longer. Stir in the fajitas, tomatoes, Alfredo sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes, stirring occasionally. Drain pasta; add to fajita mixture and toss to coat. Yield: 5 servings.

Nutritional Facts 1-1/2 cups equals 377 calories, 10 g fat (4 g saturated fat), 11 mg cholesterol, 1,217 mg sodium, 55 g carbohydrate, 6 g fiber, 21 g protein.

Originally published as Chicken Fajita Alfredo in Simple & Delicious June/July 2012, p18