The other day I found myself with a couple of boneless chicken breasts and some peppers plus a pot of leftover pasta in the refrigerator. I needed to use the peppers and the chicken and I didn't want to have to throw the pasta away and so I decided to throw them all together and make a simple and quick supper for us.
I quite like Mexican Food and I had some Fahita paste pots in the cupboard. Peppers and onions are an integral part of Fajita's so I thought why not use the elements of Fajita's to make a skillet type of dish, except use pasta instead of tortillas as it were . . .
I simply browned the chicken along with the peppers and some onions in a large skillet. I added garlic as well. Then I stirred in a couple fajita pots and added the pasta.
I stirred in some cheese along with some creme fraiche to create a sort of a sauce, once again heating it through. Finally I threw some more cheese on top and allowed it to melt down into the whole dish . . . it ended up being quite, quite delicious. A happy combination of found things and ingenuity to create something more than edible and filling. Ariana took the leftovers to work for her lunch, and happily so.
*Chicken Fajita Skillet Supper*
Serves 43 boneless skinless chicken breasts, cut into chunks
2 cloves of garlic, peeled and minced
about 2 cups of leftover noodle type flat pasta shapes (farfalle, malfalda, etc.)salt and black pepper to taste
250g of cheddar cheese, grated (2 cups) divided
225g of creme fraiche (1 cup)
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