Chicken Fajita Alfredo
Chicken Fajitan Alfredo is a side dish that serves 5. One serving contains 296 calories, 10g of protein, and 9g of fat. For $1.12 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 48 people found this recipe to be flavorful and satisfying. Head to the store and pick up alfredo sauce, oregano, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a dairy free diet. It is an affordable recipe for fans of Mediterranean food. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is awesome. If you like this recipe, take a look at these similar recipes: Chicken Fajita, Chicken Fajita Wraps, and Chicken Fajita Salad.
Servings: 5
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
3/4 cup Alfredo sauce
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
1 serving leftover Chili's chicken fajitas, coarsely chopped
1/2 pound sliced fresh mushrooms
2 garlic cloves, minced
2 teaspoons olive oil
3/4 teaspoon dried oregano
8 ounces cellentani or spiral pasta
1 yellow summer squash, sliced
Equipment:
dutch oven
Cooking instruction summary:
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. Originally published as Chicken Fajita Alfredo in Simple & DeliciousJune/July 2012, p18 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. Print Add to Recipe Box Email a Friend
Step by step:
1. Cook pasta according to package directions.
2. Meanwhile, in a Dutch oven, saute mushrooms and squash in oil until tender.
3. 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.
4. Drain pasta; add to fajita mixture and toss to coat.
Nutrition Information:
covered percent of daily need
