Tweeked Chicken Fajita Pasta with Chipotle Alfredo Sauce
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 372.8
- Total Fat: 8.5 g
- Cholesterol: 63.2 mg
- Sodium: 197.4 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 2.9 g
- Protein: 30.6 g
View full nutritional breakdown of Tweeked Chicken Fajita Pasta with Chipotle Alfredo Sauce calories by ingredient
Introduction
This is my personal spin on an American Heart Association recipe, I had to add a couple things to the sauce to make it better. This is my personal spin on an American Heart Association recipe, I had to add a couple things to the sauce to make it better.Number of Servings: 5
Ingredients
-
8 oz dried Rigatoni
16 oz boneless skinless chicken breast (thinly sliced into strips)
1 tbsp olive oil
1 medium onion
1 medium red bell pepper, cut into strips (fajita style)
1 medium green pepper, cut into strips (fajita style)
3/4 cup fat-free evaporated milk
1 tsp Frank's Red Hot (or Tabasco)
1/8 tsp black pepper
3 tbsp Philly Light cream cheese
1 tbsp butter (preferably light)
Directions
Prepare rigatoni according to direction on box (do not use oil or salt, however). Drain and set aside.
Heat a large skillet over med-high heat and add olive oil. Add onions and bell peppers to skillet and cook about 3 minutes, stir frequently.
Push the veggies to one side of the skillet and add chicken. Cook the chicken until browned and then mix in with veggies and cook for about 7 minutes.
While chicken is cooking combine milk, hot sauce, and pepper in a small mixing bowl and set aside.
Add chicken to pasta and then top with sauce mixture. Add in philly cream cheese and butter and stir on low heat until melted.
It's good topped with freshly grated parmesan.
Makes 5- 1.5 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user VOLUPTUOUSMOMMY.
Heat a large skillet over med-high heat and add olive oil. Add onions and bell peppers to skillet and cook about 3 minutes, stir frequently.
Push the veggies to one side of the skillet and add chicken. Cook the chicken until browned and then mix in with veggies and cook for about 7 minutes.
While chicken is cooking combine milk, hot sauce, and pepper in a small mixing bowl and set aside.
Add chicken to pasta and then top with sauce mixture. Add in philly cream cheese and butter and stir on low heat until melted.
It's good topped with freshly grated parmesan.
Makes 5- 1.5 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user VOLUPTUOUSMOMMY.
