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Creamy Fajita Macaroni Chicken
A creamy Mexican chicken sauce over macaroni - yum!
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Serving:
4
Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
30
minutes
mins
Total Time
4
hours
hrs
45
minutes
mins
Servings
6
Ingredients
1-1.25kg skinless chicken thigh fillets
2 x 125g cans of diced capsicum - drained
300ml cooking cream
250g block of cream cheese, cubed
2 tablespoons of concentrated tomato paste
40g sachet of Mexican fajita seasoning
3 strands of green onions/eschalots, sliced
400g (raw weight) macaroni pasta, COOKED
Optional: fresh coriander to serve
Instructions
Slice thigh fillets into strips and add to slow cooker
Add capsicum. (You can also swap this canned variety for one small red and one small green capsicum fresh, diced small, if you wish)
Combine the cooking cream, cream cheese, tomato paste and fajita seasoning and pour over.
Cook on low for 4.5hrs - adding in the fresh green onion slices only in the last 20mins of cooking.
I cooked this in a 5L slow cooker and I had room to spoon in my cooked macaroni. Otherwise use another large bowl to combine the two to mix well.
Serve immediately
Lovely served with a sprinkle of fresh coriander (even if I'm the only family member who will eat this herb hahaha)
Note: This is not spicy so suitable for the whole family
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