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Dinnertime is a part of the day I like to refer to as the witching hour.

With that being said it is a time that is crazy, and wild, and a little stressful.

I have always been one that likes to feed my family nourishing home cooked meals.

Now, that doesn’t mean we eat a five star organic meal every night, and I definitely take advantage of five dollar pizzas, but, for the most part, I try and cook a well balanced meal for dinner.

However, lately because of the craziness of having a new baby and two boys in school, this has been a little bit more difficult.

I have been working hard to come up with easy recipes that don’t stress me out, that the kids will enjoy, and that will make me feel like I am doing what I have always done.

This recipe is quick, its easy, and it doesn’t dirty a ton of dishes.

This meal, is my kind of meal.

Its filling and delicious, and my kids love the little kick from the enchilada sauce.

I’m not kidding when I say its quick, and if you buy a rotisserie chicken from the store, its even faster.

Enjoy friends, I hope this can make dinnertime a little easier on y’all.

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|Ingredients|

3-4 Chicken Breasts or Shredded Rotisserie Chicken

3 Bell Peppers Diced (I prefer red, yellow, or orange)

1 Block of Low Fat Cream Cheese

1 Can of Red Enchilada Sauce

Pasta of you choice

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|Directions|

Bring a large pot of water to a boil. Add in pasta. As pasta is cooking dice up your chicken and add to a sauté pan that has olive oil already heated. Season chicken with salt, pepper, and garlic salt. Cook until no longer pink.

While pasta and chicken are cooking heat up two tablespoons olive oil in another sauté pan. Add in diced peppers. Cook the peppers until soft then add in the cream cheese. Stir until cream cheese begins to melt and then add in enchilada sauce. Bring sauce to a boil stirring occasionally. Once boiling, turn down to medium low and simmer the sauce until the chicken and pasta are done cooking. When pasta is done, drain and add into the sauce. Combine well. Serve pasta with sliced chicken on top and garnish with green onions.

Serves 4-6

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